Boneless Skinless Chicken Picata

Instructions

1. Begin by preparing the chicken breasts. Using a sharp knife, carefully slice each chicken breast in half horizontally to create two thin pieces. Season both sides of the chicken with salt and pepper.

2. Place the flour in a shallow dish and dredge each chicken piece, shaking off any excess flour.

3. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Once done, transfer the chicken to a plate and cover with foil to keep warm.

4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

5. Deglaze the skillet by pouring in the chicken broth and white wine. Bring the mixture to a simmer while scraping any browned bits from the bottom of the pan.

6. Stir in the lemon juice and capers, allowing the sauce to simmer and reduce slightly for about 5 minutes.

7. Reduce the heat to low and add the butter to the sauce, swirling the pan until the butter melts and incorporates.

8. Return the chicken pieces to the skillet, spooning the sauce over them. Allow the chicken to heat through for another 2-3 minutes.

9. Garnish the dish with freshly chopped parsley before serving.