Delicious Homemade Chicken Piccata

Ingredients

• 1 fresh lemon
• 1/4 bunch Italian parsley
• 3 cloves garlic
• 2-3 boneless, skinless chicken breasts
• Pinch salt and pepper
• 1/2 cup flour
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1/2 cup chicken broth
• 1 Tbsp capers

Directions

1. Start by getting the lemon, parsley, and garlic ready, because this moves quickly once the pan is hot. Coarsely chop the parsley leaves, squeeze the lemon for juice, and finely mince the garlic, then put them aside.
2. Cut away any extra fat from the chicken breasts. Lay plastic wrap over the chicken and use a mallet or rolling pin to flatten them to an even 1/2 to 3/4 inch thickness. Slice each breast in half, making 4 to 6 palm-sized pieces, then season the chicken on both sides with salt and pepper.
3. Warm the olive oil in a heavy skillet over medium heat. As it heats, put the flour in a bowl and dust each chicken piece lightly on both sides. Once the oil is very hot without smoking, place the chicken in the skillet and cook until each side is golden, about 3-5 minutes per side. Work in batches if the pan is getting crowded. Move the browned chicken to a clean plate.
4. With the chicken out of the pan, reduce the heat to medium-low and add the butter along with the minced garlic. Cook the garlic in the butter for about 1 minute. Pour in the chicken broth and lemon juice, then whisk the pan to loosen the browned bits from the bottom.
5. Stir in the capers and half of the chopped parsley. Raise the heat to medium, return the chicken to the skillet, and spoon the sauce over the pieces. Simmer uncovered for 3-5 minutes, until the sauce has reduced by half. The flour coating on the chicken will help the sauce thicken as it cooks. Scatter the remaining parsley over the top right before serving.