Eggless Quick Chicken Piccata

Total time28 min

Prep time10 min

Cook time18 min

5.0

(6)

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
3 tbsp olive oil, divided
3 tbsp unsalted butter, divided
2 garlic cloves, thinly sliced
½ cup dry white wine
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp capers, drained
2 tbsp fresh flat-leaf parsley, chopped (optional)

For serving

lemon slices, for serving (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season the cutlets on both sides with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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