Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • ½ cup all-purpose flour (60g)
  • ½ teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • ¼ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) (60ml)
  • ½ cup chicken broth (120ml)
  • ¼ cup fresh lemon juice (from about 2 lemons) (60ml)
  • 2 tablespoons capers, drained (30g)
  • 2 tablespoons unsalted butter, cold and cubed (30g)
  • 2 tablespoons chopped fresh parsley, for garnish (10g)
  • Lemon wedges, for serving

Instructions:

  1. Pound chicken breasts to an even ½-inch thickness. Season with salt and pepper.
  2. Combine flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (internal temperature of 165°F / 74°C), about 3-4 minutes per side. Remove chicken from skillet and set aside.
  4. Add white wine to the skillet and deglaze, scraping up any browned bits from the bottom. Reduce slightly.
  5. Stir in chicken broth and lemon juice. Bring to a simmer and reduce slightly.
  6. Stir in the capers.
  7. Remove from heat and whisk in the cold butter cubes until the sauce is emulsified and glossy.
  8. Return chicken to the skillet and coat with the piccata sauce. Sprinkle with fresh parsley and serve immediately with lemon wedges.