A delightful twist on the classic Chicken Piccata, this recipe offers a rich, tangy, and buttery flavor profile that is sure to impress.
Season the chicken cutlets with salt and pepper, then lightly coat them with flour.
Ensure the chicken is evenly coated with flour for a uniform crust.
Heat olive oil in a sauté pan over medium heat.
Allow the oil to heat until shimmering for optimal searing.
Cook the chicken cutlets in the pan for about 3 minutes on each side until golden brown, then transfer to a plate.
Avoid overcrowding the pan to ensure even cooking.
Deglaze the pan with white wine, scraping up any browned bits, then add the minced garlic and cook until fragrant.
The browned bits add depth of flavor to the sauce.
Pour in the chicken broth, lemon juice, and capers, then stir in the butter until melted.
Adjust the seasoning of the sauce to taste before adding the chicken.
Return the chicken cutlets to the pan and cook for 2 minutes on each side, spooning the sauce over them.
This step ensures the chicken absorbs the flavors of the sauce.
Transfer the chicken to a serving dish, then add lemon slices to the pan for 1 minute before pouring the sauce over the chicken.
The lemon slices add a decorative and flavorful touch.
Garnish with fresh parsley and serve immediately.
Serve with a side of your choice, such as steamed vegetables or rice.
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