Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup of all-purpose flour
- 2 tbsp of olive oil
- 2 tbsp of butter
- 1/2 cup of chicken broth
- 1/4 cup of fresh lemon juice
- 2 tbsp of capers, drained
- 1/4 cup of chopped fresh parsley
Directions
Step 1
Season the chicken breasts with salt and pepper, and coat them with flour.
Step 2
In a large skillet, heat the olive oil over medium-high heat.
Step 3
Add the chicken breasts to the skillet and cook until they are golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
Step 4
In the same skillet, melt the butter over medium heat.
Step 5
Add the chicken broth, lemon juice, and capers to the skillet. Stir to combine.
Step 6
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes or until the sauce has thickened slightly.
Step 7
Return the chicken to the skillet and spoon some of the sauce over the chicken.
Step 8
Let the chicken cook in the sauce for 2-3 minutes or until it is heated through.
Step 9
Serve the chicken piccata hot, garnished with chopped parsley. You can also serve it over pasta or with a side of roasted vegetables.
