Chicken Piccata with Lemon Sauce

INGREDIENTS:

For the Chicken:

4 boneless, skinless chicken breasts (or thin-cut cutlets)

Salt and pepper (to taste)

½ cup all-purpose flour

2 tablespoons olive oil

2 tablespoons unsalted butter

For the Lemon Sauce:

¼ cup fresh lemon juice (about 2 lemons)

1 cup chicken broth

2 tablespoons capers (rinsed and drained)

2 tablespoons unsalted butter

Zest of 1 lemon (optional, for extra brightness)

For Serving:

Cooked pasta, rice, or mashed potatoes

Fresh parsley (chopped, for garnish)

DIRECTIONS:

Step 1: Prepare the Chicken

If using whole chicken breasts, slice them horizontally into thin cutlets for even cooking.

Season both sides of the chicken with salt and pepper, then dredge each piece lightly in flour, shaking off any excess.

Step 2: Cook the Chicken

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Add the chicken cutlets to the skillet and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Lemon Sauce

In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer …