Classic Chicken Piccata (Print-Friendly Version)

Zesty chicken in a smooth caper-butter sauce with bright lemon.

# Ingredients:

01 - 2 big chicken breasts

02 - Dash of pepper and salt

03 - A pinch (1/4 tsp) of garlic powder

04 - Flour to coat the chicken

05 - 4 tablespoons butter, split in half

06 - A splash (1 tablespoon) of olive oil

07 - 1/4 cup of chicken broth or your favorite white wine

08 - Juice from one lemon plus some zest

09 - 1 tablespoon of capers for tang

10 - 1/2 cup of rich, heavy cream

11 - Fresh parsley, chopped

12 - Shredded parmesan cheese

01 - Slice the chicken breasts evenly into thinner pieces. Sprinkle with garlic powder, salt, and pepper, then toss in flour to coat.

02 - In a pan with butter and oil, fry the chicken on each side for about 4-5 minutes until golden brown. Take it out and set aside.

03 - Pour in broth and lemon while adding butter and capers. Stir the bottom to mix in those delicious browned bits, then add cream.

04 - Put the chicken back in the pan and simmer for roughly 5 minutes. Let the sauce thicken a bit, and make sure the chicken is fully done.

01 - You can leave out the cream if you prefer.

02 - Low-sodium broth works great in this dish.

03 - Adjust sauce flavors to your liking!