Servings: 6 as a main course For the Chicken Piccata: 3 chicken breasts (large), boneless, skinless 1/2 cup all-purpose flour 1 tsp salt , or to taste 1/2 tsp black pepper, or to taste 4 Tbsp unsalted butter, divided 3 Tbsp olive oil 1/2 cup dry white wine such as chardonnay 1/4 cup fresh lemon juice , (juice of 1 large lemon) 3 Tbsp capers, rinsed under cold water Garnish: 1 small lemon, sliced into rings 1/4 cup parsley
Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper. Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.
Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and
saute 2-4 minutes per side or until 165˚F on an instant-read thermometer (timing will depend on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.
In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter.
Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.