Chicken Piccata

​3 large boneless, skinless chicken breasts, halved horizontally
2 tablespoons olive oil
2 tablespoons butter
salt and pepper
½ cup flour
3 cloves garlic, minced
juice of 1 lemon
¾ cup chicken broth
2 tablespoons capers, drained
minced parsley for garnish (optional)
 
1. In a large skillet, heat olive oil and butter over medium-high until hot but not smoking. Meanwhile, stir together salt, pepper, and flour on a plate. Coat chicken pieces with flour mixture and brown gently in skillet, three at a time, without crowding and turning once. Remove to a plate and discard remaining flour.
 
3. Lower heat to medium-low and whisk garlic into skillet; cook, stirring, until softened but not browned, about 1 minute. Add lemon juice, chicken broth, and capers and whisk together until mixture reaches a simmer. Return chicken to skillet and turn to coat; simmer until chicken is heated through. Garnish with minced parsley if desired before serving.
 
Revised November 2017