Chicken Piccata with Lemon Sauce: A Bright and Flavorful Classic

Slice each chicken breast horizontally into two thin cutlets. Pound them gently to an even thickness if needed.
In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken pieces in the mixture, shaking off any excess.
Cook the Chicken

Heat the olive oil and butter in a large skillet over medium heat.
Add the chicken to the skillet in a single layer and cook for 3-4 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Make the Lemon Sauce

In the same skillet, add the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth, lemon juice, and capers. Simmer for another 2-3 minutes.
Finish the Dish

Reduce the heat to low and whisk in the butter until the sauce is smooth and glossy.
Return the cooked chicken to the skillet, spooning the sauce over the top. Let it heat through for 1-2 minutes.
Serve

Transfer the chicken to plates and drizzle with the lemon sauce. Garnish with fresh parsley and serve hot.
Serving and Storage Tips