Easy Chicken Piccata

Ingredients

For the chicken:

• 2 lbs boneless, skinless chicken breasts (cut into thinner cutlets or pounded evenly)

• Salt and pepper

• 3/4-1 cup all-purpose flour

• 3–4 tbsp olive oil

• 1-2 tbsp butter

For the sauce:

• 3-4 tbsp butter

• 1 large shallot, minced

• 5 cloves garlic, minced

• 1-11/2 cups chicken broth

• 1 lemon

• 3 tbsp capers

• Chopped parsley

Instructions

1. Prep the Chicken:
   In a shallow bowl, mix the flour with salt and pepper. Lightly coat each piece of chicken in the seasoned flour until fully covered.

2. Sear the Chicken:
   Heat 2 tablespoons of olive oil and the butter in a cast iron skillet over medium heat.
   Sear the chicken in batches for about 4-5 minutes per side, until golden and cooked through. Add more oil as needed between batches. Set the cooked chicken aside.

3. Make the Sauce:
   Lower the heat slightly and the rest of the butter to the skillet. Once melted, add the minced shallot and sauté for 1–2 minutes until soft, then stir in the garlic and cook for another 30 seconds. Pour in the chicken broth, lemon juice, and capers. Scrape up the brown bits from the bottom of the pan and let the sauce simmer for 5–6 minutes to reduce slightly.

4. Finish & Combine:
   Turn off the heat and stir in parsley. Taste and adjust seasoning.
   Return the chicken to the skillet and spoon the sauce over. Simmer for another minute or two to warm everything through.

5. Serve:
   Top with parsley if you have it. I served mine with roasted red potatoes and asparagus.