Cook at home

Chicken Piccata with Lemon and Capers

Thin pan-fried chicken cutlets in a quick lemon, caper and butter sauce.

Ingredients

• 1 1/2 lb chicken breast, sliced in half horizontally into 4 cutlets
• 1/3 cup all purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 3/4 cup chicken broth
• 3 tbsp lemon juice
• 2 tbsp capers
• 2 tbsp fresh parsley, chopped

Steps

1. Pound the cutlets to an even 1/2-inch thickness, then season with the salt and pepper and dredge in the flour, shaking off the excess.
2. Heat the olive oil in a large skillet over medium-high heat and cook the cutlets 3 to 4 minutes per side until golden and 165 F (74 C) inside. Move to a plate.
3. Pour the broth and lemon juice into the skillet and scrape up the browned bits. Simmer 4 minutes until reduced by about half.
4. Whisk in the butter and capers off the heat, return the chicken to the pan for a minute and finish with parsley.