Lemon Chicken Piccata

Prepare the Chicken:

Season the chicken breasts with salt and pepper.

Dredge the chicken in flour, shaking off the excess.

Cook the Chicken:

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.

Add the chicken breasts and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce:

In the same skillet, add the remaining 1 tablespoon of olive oil.

Add the chicken broth, lemon juice, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.

Reduce the heat to low and simmer for about 5 minutes.

Combine and Serve:

Return the chicken to the skillet and simmer for an additional 5 minutes, spooning the sauce over the chicken.

Add the remaining 2 tablespoons of butter and the chopped parsley. Stir until the butter is melted and the sauce is smooth.

Garnish with lemon slices and serve immediately.

Serving Suggestions:

Serve the Lemon Chicken Piccata over pasta, rice, or with a side of steamed vegetables.

Calories: Approximately 350 kcal per serving | Servings: 4