Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts, halved horizontally into cutlets
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil, divided
• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, drained
• 2 tablespoons fresh parsley, chopped
• 8 ounces spaghetti or angel hair pasta, for serving (optional)

Nutrition (estimated per serving)

Method

1. If your chicken breasts are thick, slice each one horizontally through the middle to make two thin cutlets, then place them between plastic wrap and pound gently with a rolling pin to an even 1/4-inch thickness. Thin, even cutlets are essential here since they cook in just a couple of minutes per side.
2. If serving with pasta, bring a large pot of well-salted water to a boil now so it's ready when the chicken is done; cook the pasta according to the package directions while you work on the chicken.
3. Pat the cutlets dry, season both sides with the salt and pepper, then dredge each piece in the flour, shaking off the excess. Set the floured cutlets on a plate in a single layer so they don't stick together.
4. Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter has melted and the mixture is hot but not smoking.
5. Working in batches so you don't crowd the pan, cook the cutlets for 2 to 3 minutes per side until golden brown and cooked through to 165 F internally; thin cutlets cook fast, so watch closely to avoid drying them out. Transfer to a plate and tent with foil.
6. Add the remaining 2 tablespoons olive oil and 1 tablespoon butter to the same pan if it looks dry, then add the garlic and cook for 30 seconds over medium heat, stirring, until fragrant but not browned.
7. Pour in the chicken broth and lemon juice, scraping up all the browned bits from the bottom of the pan with a wooden spoon; those bits carry most of the dish's flavor.
8. Bring the sauce to a simmer and let it bubble gently for 4 to 5 minutes until it reduces by about a third and coats the back of a spoon lightly.
9. Stir in the capers and let them warm through for 1 minute, then remove the pan from the heat.
10. Swirl in the remaining 2 tablespoons of butter a little at a time, stirring until each addition melts into the sauce before adding the next; this builds a glossy, slightly thickened sauce rather than a greasy one.
11. Return the chicken cutlets to the pan, spooning sauce over them, and let them sit in the warm sauce for 1 to 2 minutes to soak up flavor.
12. Stir in the parsley, taste the sauce for salt, and serve the cutlets over the cooked pasta with extra sauce spooned on top.

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