Creamy Chicken Piccata

Ingredients

• 2 chicken breasts, butterflied and halved
• 1/3 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 1/2 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 1/4 cups + 1 Tbsp low-sodium chicken broth
• 1 1/2 tsp cornstarch
• 2 Tbsp fresh lemon juice
• 1 Tbsp butter
• 1/4 cup heavy cream
• 3 Tbsp chopped fresh parsley
• 2 Tbsp capers, rinsed, optional

Directions

1. Set the cut chicken out at room temperature for 10 minutes. In a shallow dish, whisk the flour with 1/4 tsp salt and 1/4 tsp pepper.
2. Warm the olive oil in a 12-inch skillet over medium-high heat. Coat each side of the chicken cutlets in the seasoned flour, then lay them in the skillet. Cook them undisturbed until the first side is browned, about 4 – 5 minutes. Turn the chicken breast halves and cook the second side until golden and cooked through, about 4 – 5 minutes longer. If needed, lower the burner slightly and tilt the pan a bit to move the oil around. The chicken should read 165 degrees in the center. Move the chicken to a plate and keep it warm.
3. Stir the garlic into the oil left in the pan; there should be about 1 tsp, so add 1 tsp if needed. Sauté just until the garlic is lightly golden. Add 1 1/4 cups chicken broth and bring it to a boil, scraping the browned bits from the bottom of the pan as you go. Let the broth simmer until reduced by half, about 4 – 5 minutes.
4. Whisk the cornstarch into the remaining 1 Tbsp chicken broth, then pour it into the skillet along with the lemon juice. Simmer until the sauce thickens slightly, then take the pan off the heat. Stir in the butter, pour in the cream, and season with pepper.
5. Put the chicken back in the skillet. Spoon the sauce over the top, then finish with the capers and parsley. Serve warm.