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Instructions:
1. Prepare the Chicken:
If the chicken breasts are thick, slice them horizontally into thin cutlets for faster cooking and a tender texture.
Season the chicken cutlets with salt and pepper on both sides.
Dredge each piece in flour, shaking off any excess. The flour helps create that golden crust.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken cutlets. Cook for about 3-4 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, add 2 tablespoons of butter. Let it melt and bubble up, scraping up any brown bits from the chicken.
Add the white wine, and let it reduce for about 2 minutes. This helps intensify the flavor.
Stir in the lemon juice and capers. Let it simmer for another 2 minutes.
4. Finish the Sauce and Chicken:
Return the chicken to the skillet, nestling the cutlets in the sauce. Let them simmer for another 2-3 minutes, so the chicken absorbs the flavors of the sauce.
Stir in the remaining 2 tablespoons of butter for a velvety finish.
5. Garnish and Serve:
Once the sauce has thickened slightly, remove the skillet from the heat.
Garnish with freshly chopped parsley for color and flavor.
Serve immediately over a bed of pasta, rice, or alongside sautéed vegetables for a full meal.
Tips for Success:
Chicken cutlets cook faster and have a more delicate texture, so they’re perfect for this dish.
You can adjust the lemon juice to taste if you prefer a more citrusy punch or a milder flavor.
For an extra touch, you can add a splash of chicken broth to the sauce for more depth.
Enjoy your Chicken Piccata—a perfect blend of savory, tangy, and buttery goodness in every bite!
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