Lemony Chicken Picata
Ingredients
2 chicken breasts, sliced horizontally into cutlets
Salt and pepper, to taste
1/3 cup flour (for dredging)
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup chicken broth
1/3 cup fresh lemon juice
2–3 tbsp capers, drained
2 tbsp chopped parsley (optional)
Instructions
Season the chicken on both sides with salt and pepper, then lightly coat each piece in flour.
Warm the olive oil in a large skillet over medium heat. Add the chicken and sear until golden on both sides, about 3–4 minutes per side. Remove to a plate.
Add butter and garlic to the skillet. Sauté briefly until the garlic becomes fragrant.
Pour in the broth and lemon juice, scraping up any browned bits. Stir in the capers and bring to a gentle simmer.
Return the chicken to the pan and let it simmer for 5–7 minutes, or until fully cooked and the sauce has slightly thickened.
Taste and adjust seasoning. Sprinkle with parsley if you like, then serve warm.
