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Chicken Piccata with Lemon Caper Sauce

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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

¼ cup olive oil

½ cup unsalted butter (divided)

¼ cup fresh lemon juice (about 2 lemons)

1 cup chicken broth

¼ cup capers, rinsed and drained

Fresh parsley, chopped, for garnish

Lemon slices, for garnish

Instructions
 

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ½ inch. This ensures they cook evenly.

    Season the Flour: In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Mix well.

      Dredge the Chicken: Coat each chicken breast in the seasoned flour, shaking off the excess.

        Sear the Chicken: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

          Make the Lemon Caper Sauce: In the same skillet, add the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil and reduce the sauce by half (about 3-4 minutes). Then, add the capers and remaining 6 tablespoons of butter, swirling the pan until the butter is melted and the sauce is slightly thickened.

            Return the Chicken: Lower the heat and return the chicken to the skillet, spooning the sauce over the breasts to coat. Simmer for an additional 2 minutes to warm the chicken through.

              Garnish and Serve: Plate the chicken and drizzle with the lemon caper sauce. Garnish with chopped parsley and lemon slices. Serve immediately with your choice of sides, such as pasta, rice, or a fresh salad.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4