EFK Chicken Piccata

Ingredients

<ul><li>3 large boneless, skinless chicken breasts, about 1 1/2 pounds total</li><li>1 teaspoon kosher salt</li><li>1/2 teaspoon black pepper</li><li>1/2 cup all-purpose flour</li><li>2 tablespoons olive oil, plus more as needed</li><li>3 tablespoons unsalted butter, divided</li><li>1/2 cup dry white wine</li><li>3/4 cup low-sodium chicken broth</li><li>1/4 cup fresh lemon juice</li><li>3 tablespoons drained capers</li><li>2 tablespoons chopped Italian parsley</li><li>Lemon slices, optional for serving</li></ul>

Directions

<ol><li>Slice each chicken breast horizontally into two thin cutlets. Place between sheets of parchment and gently pound to an even thickness. Season with salt and pepper, then dredge lightly in flour and shake off the excess.</li><li>Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the cutlets in batches until golden, about 2 to 3 minutes per side. Transfer to a plate.</li><li>Lower heat to medium. Add the wine and scrape up the browned bits. Reduce by about half, then add broth, lemon juice, and capers. Simmer 3 to 4 minutes.</li><li>Return the chicken and accumulated juices to the skillet. Simmer just until the chicken reaches 165°F and the sauce lightly coats a spoon.</li><li>Remove from the heat and swirl in the remaining 2 tablespoons butter. Finish with parsley and optional lemon slices.</li></ol>