Chicken Piccata

• Halve chicken breasts horizontally and pound to 1/4-in thick

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into 4 thin cutlets
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 3 Tbs olive oil
• 2 Tbs butter
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice
• 3 Tbs capers, drained and rinsed
• 2 Tbs cold butter
• 2 Tbs fresh parsley, chopped

Steps

1. season and dredge, shake off excess: boneless skinless chicken breasts, salt, black pepper, all-purpose flour
2. pan-fry in batches over medium-high 3 min per side until 165°F, set aside: step 1, olive oil, butter
3. simmer in same pan, scraping up browned bits, 1 min: dry white wine
4. simmer until slightly reduced 3 to 4 min: step 3, chicken stock, fresh lemon juice, capers
5. swirl in off heat: step 4, cold butter
6. return chicken, turn to coat: step 2, step 5
7. garnish: step 6, fresh parsley