Chicken Piccata

Ingredients

• 2 large chicken breasts, halved horizontally
• 1/2 cup flour for dredging
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 3/4 cup chicken stock
• 3 tbsp capers, drained
• 1 lemon, juiced and sliced
• Chopped parsley

Instructions

1. 1

   Pound the cutlets to an even quarter inch so they cook through in the same few minutes, then season them and dredge lightly in seasoned flour.

2. 2

   Sear them in olive oil and one spoonful of butter over medium-high heat, about three minutes a side, and set them aside while you build the sauce.

3. 3

   Deglaze the pan with the wine, scraping hard, and let it reduce by half so the alcohol cooks off and the flavor sharpens.

4. 4

   Add the stock, capers, and lemon juice and simmer until the sauce coats a spoon, then swirl in the remaining cold butter off the heat.

5. 5

   Slide the cutlets back in with the lemon slices, spoon sauce over them for a minute, and shower the whole pan with parsley.