Chicken Piccata

Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Servings: 4

Ingredients:

For the Chicken:

4 boneless skinless chicken breasts, trimmed and pounded thin

Salt and freshly ground black pepper

1/2 cup all-purpose flour

4 tablespoons olive oil

2 tablespoons unsalted butter

For the Sauce:

1 shallot, minced

1 cup chicken broth

1 lemon sliced in half moon shapes

2 tablespoons capers, drained

3 tablespoons unsalted butter

2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Chicken: Season chicken with salt and pepper. Dredge the chicken in flour, shaking off the excess.

2. Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5 minutes on each side, until browned and cooked through. Remove chicken and set aside.

3. Make the Sauce: In the same pan, add the shallots and cook for a couple of minutes or until translucent. Add the chicken stock, and capers. Bring the mixture to a boil, scraping up the browned bits from the pan. Return the chicken to the pan and simmer for 5 minutes.

4. Add Butter and Parsley: Remove the chicken from the pan and set aside. Add the butter and parsley to the sauce, stirring until butter is melted. Season with salt and pepper to taste.

5. Serve: Plate the chicken and spoon sauce over the top. Serve with your favorite side, such as pasta or mashed potatoes.