Chicken Piccata

• 4 chicken breasts (halved and pounded thin)
• ½ cup all-purpose flour
• 1 tsp salt and pepper
• 3 tbsp olive oil
• 4 tbsp butter
• 3 clove garlic (minced)
• ½ cup chicken broth
• ½ cup dry white wine
• ¼ cup lemon juice (freshly squeezed)
• 3 tbsp capers (drained)
• ¼ cup fresh parsley (chopped)
• 8 oz linguine or spaghetti (cooked, for serving)

How to Make It

1. 1

   Season flour with salt and pepper. Dredge chicken cutlets in flour, shaking off excess.

2. 2

   Heat oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken 3 minutes per side until golden. Remove and set aside.

3. 3

   Add garlic to same skillet, cook 30 seconds. Add wine, broth, and lemon juice. Scrape up browned bits.

4. 4

   Simmer 3-4 minutes until reduced by half. Add capers.

5. 5

   Swirl in remaining butter until sauce is glossy. Return chicken and warm through.

6. 6

   Garnish with parsley and serve over pasta or with crusty bread.