Heavenly Creamy Chicken Piccata

Delight in the luscious flavors of Chicken Piccata, a classic Italian-inspired dish where tender chicken cutlets are pan-fried until golden brown and then bathed in a rich, tangy lemon-butter sauce. This dish is perfect for an elegant dinner yet simple enough for a weeknight meal.

Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 1/2 cup all-purpose flour, for dredging
– 4 tablespoons butter, divided
– 3 tablespoons olive oil, divided
– 1/2 cup dry white wine
– 3/4 cup chicken broth
– 1/4 cup fresh lemon juice (about 2 lemons)
– 1/4 cup capers, drained and rinsed
– 1/4 cup fresh parsley, chopped

Instructions:
1. Prepare the Poultry: Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off excess.
2. Heating the Pan: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
3. Cooking the Chicken: Add the chicken breasts to the skillet and cook for about 3 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
4. Making the Sauce: To the same skillet, add the remaining 1 tablespoon of olive oil. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and lemon juice. Bring to a boil, reduce heat, and let simmer for about 5 minutes, or until the sauce reduces slightly.
5. Finishing Touches: Add the remaining 2 tablespoons of butter and the capers to the sauce. Stir until the butter melts and the sauce becomes silky.
6. Serving: Return the chicken to the skillet and spoon the sauce over the top. Heat until the chicken is warmed through, about 2 minutes.
7. Garnish: Sprinkle with fresh parsley before serving.