Chicken Breast Piccata

Ingredients

• 12 oz Chicken Breast
• ⅓ cup flour, for dredging
• 3 tbsp butter, divided
• 1 tbsp olive oil
• 2 tbsp capers, drained
• 1 lemon: half juiced, half sliced thin
• ½ cup stock or white wine
• Handful parsley, chopped
• Salt and black pepper

Method

1. Slice or pound the Chicken Breast thin and even. Season with salt and pepper, then dredge lightly in flour, shaking off the excess — a whisper of coating, not a jacket.
2. Heat the oil and 1 tablespoon butter over medium-high. Cook the Chicken Breast 2–3 minutes per side until golden; remove to a plate.
3. Add stock, lemon juice, capers, and the lemon slices, scraping up the browned bits. Simmer 2 minutes until slightly reduced.
4. Off the heat, swirl in the remaining cold butter to make the sauce glossy. Return the Chicken Breast, turn to coat, and finish with parsley. Serve over pasta, polenta, or bread.