Chicken Piccata

Ingredients

• 3 chicken breasts (large) (boneless, skinless)
• 1/2 cup all-purpose flour
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 4 Tbsp unsalted butter (divided)
• 3 Tbsp olive oil
• 1/2 cup dry white wine such as chardonnay
• 1/4 cup fresh lemon juice ((juice of 1 large lemon))
• 3 Tbsp capers (rinsed under cold water)
• 1 small lemon (sliced into rings)
• 1/4 cup parsley

Method

1. Slice three chicken breasts in half lengthwise to make six cutlets.
2. Season both sides of the chicken with salt and pepper.
3. Pour half a cup of all-purpose flour into a shallow dish and dip both sides of each chicken cutlet, shaking off excess flour.
4. Place a large skillet over medium high heat. Add two tablespoons of olive oil and two tablespoons of butter. Once melted and sizzling, add the chicken.
5. Saute the chicken for 2 to 4 minutes per side until golden and cooked through. Transfer cooked chicken to a serving platter.
6. Add another tablespoon of oil and butter to the skillet. Once melted, add the remaining chicken and cook similarly.
7. Pour half a cup of white wine into the skillet, add one tablespoon of butter, a quarter cup of lemon juice, and rinsed capers. Let simmer for a minute.
8. Roll all chicken cutlets in the sauce to coat thoroughly.
9. Remove chicken pieces from the skillet. Let the sauce simmer for a couple of minutes until slightly thickened.
10. Pour the sauce over the chicken. Garnish with lemon slices and parsley.