Chicken Piccata

Prep the Chicken

Place each chicken cutlet between two sheets of plastic wrap.

Pound each cutlet to an even 1/4-inch thickness using the flat side of a meat mallet.

Season and Dredge

Season both sides of each cutlet generously with salt and pepper.

Spread the flour on a shallow plate and dredge each cutlet through it, coating both sides.

Shake off any excess flour from each cutlet and set aside on a clean plate.

Heat the Pan

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter foam subsides.

Sear the Chicken

Add two of the chicken cutlets to the skillet in a single layer.

Cook without moving for 3 to 4 minutes until golden brown on the bottom.

Flip each cutlet and cook the other side for 2 to 3 minutes until cooked through.

Transfer the cooked cutlets to a clean plate and loosely tent with foil.

Repeat with the remaining two cutlets, then transfer them to the plate as well.

Build the Sauce

Reduce the heat to medium and add the minced garlic to the same skillet.

Sauté the garlic, stirring constantly, for about 30 seconds until fragrant but not browned.

Pour in the white wine and scrape up any browned bits from the bottom of the pan.

Let the wine simmer for 2 minutes until reduced by about half.

Pour in the chicken broth and bring the mixture back to a simmer.

Add the lemon juice, lemon zest, and capers and stir to combine.

Simmer the sauce for 2 to 3 minutes until it reduces slightly and concentrates in flavor.

Finish the Sauce

Remove the skillet from the heat and add the remaining 2 tablespoons of cold butter.

Swirl the pan gently until the butter melts fully into the sauce, creating a glossy finish.

Return Chicken and Serve

Nestle the seared chicken cutlets back into the sauce in the skillet.

Spoon the sauce over each cutlet and let them warm in the sauce for 1 minute.

Plate the cutlets, spoon extra sauce and capers over the top, and garnish with fresh parsley and a lemon slice.