Chicken piccata
Ingredients :
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons of olive oil
2 tablespoons of butter
1/4 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup capers, drained
1/4 cup chopped fresh parsley
Instructions :
Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon butter over medium-high heat.
Add the chicken breasts to the pan and cook until browned on both sides and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the lemon juice, chicken broth and capers. Bring to a boil, scraping up any brown bits from the bottom of the pan.
Reduce the heat to low and whisk in the remaining tablespoon of butter.
Return the chicken to the pan and coat with the sauce.
Sprinkle chopped parsley over the chicken before serving.
