Chicken Piccata

• 2 large boneless, skinless chicken breasts (about 1 1/2 lb)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 3 tbsp olive oil
• 4 tbsp cold butter, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 3 tbsp lemon juice
• 3 tbsp capers, drained
• 2 tbsp chopped parsley
• Lemon slices, for serving

1. 1Slice each breast in half horizontally to make 4 thin cutlets, then pound to an even 1/4-inch thickness. Season with salt and pepper and dredge in flour, shaking off the excess.
2. 2Heat the oil and 1 tbsp butter in a large skillet over medium-high. Cook the cutlets in batches until golden and cooked through, 2–3 minutes per side. Transfer to a plate.
3. 3Lower the heat to medium. Add the garlic and cook 30 seconds, then add the wine and scrape up the browned bits. Simmer until reduced by half, 2 minutes.
4. 4Add the broth, lemon juice and capers and simmer until slightly thickened, 3–4 minutes.
5. 5Off the heat, swirl in the remaining 3 tbsp cold butter until the sauce is glossy. Return the chicken to the pan to warm through, spooning the sauce over.
6. 6Sprinkle with parsley and serve with lemon slices over pasta, mashed potatoes or with crusty bread.

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