Lemon Parmesan Chicken Piccata

Ingredients

• 2 small boneless, skinless chicken breasts, about 5-6 oz each
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tbsp finely grated Parmesan
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small garlic clove, finely minced
• 1/2 cup low-sodium chicken broth
• 3 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 1 tbsp chopped fresh parsley
• a few lemon slices, optional for serving

Instructions

1. Slice or pound the chicken breasts to an even thickness of approximately 1/2 inch.
2. Season both sides with salt and black pepper.
3. Combine flour and Parmesan in a shallow dish.
4. Lightly dredge chicken in the flour mixture, shaking off excess.
5. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
6. Add chicken and cook approximately 3-4 minutes per side until golden and cooked through to 165F.
7. Transfer chicken to a plate.
8. Reduce heat to medium.
9. Add garlic and cook approximately 20 seconds.
10. Pour in chicken broth and scrape the browned bits from the bottom of the skillet.
11. Add lemon juice and capers.
12. Simmer 2-3 minutes until the sauce reduces slightly.
13. Reduce heat to low and swirl in the remaining tablespoon of butter.
14. Return chicken to the skillet and spoon sauce over it.
15. Warm for approximately 1 minute.
16. Finish with parsley and optional lemon slices.

Nutrition

Chef's Notes

The sauce should taste bright and buttery rather than aggressively sour. Excellent with angel hair pasta, mashed potatoes or roasted asparagus.

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