A delightful twist on the classic chicken piccata, featuring a zesty lemon and herb sauce.
Prepare the chicken by pounding it to an even thickness.
Pounding the chicken ensures even cooking and tender meat.
Dredge the chicken in flour, shaking off any excess.
Lightly coat the chicken for a crisp exterior.
Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides.
Cook in batches if necessary to avoid overcrowding the pan.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it with foil.
Add garlic to the skillet and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the white wine and chicken broth, bringing the mixture to a boil.
Scrape the bottom of the skillet to incorporate all the flavors.
Reduce the liquid by half, then add capers and lemon juice.
Taste the sauce and adjust seasoning if needed.
Stir in butter until the sauce is smooth and glossy.
Adding butter at the end enriches the sauce.
Return the chicken to the skillet and warm through.
Ensure the chicken is fully coated in the sauce.
Garnish with parsley and serve with your choice of side.
Serve immediately for the best flavor and texture.
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