Chicken Piccata

Ingredients

• 2 lb chicken breasts (skinless and boneless [sliced lengthwise] )
• Salt to taste
• Pepper to taste
• 1/4 teaspoon garlic powder
• 1/2 cup all-purpose flour (for dredging)
• 4 tablespoons butter ( divided)
• 3 tablespoon olive oil
• 4 cloves garlic (minced)
• 2 tablespoons lemon juice
• 1-1/4 cup chicken broth (or dry white wine)
• 2 tablespoons brined capers (drained)
• parsley (Chopped, for garnish [optional])

Instructions

1. 1

   Season both sides of the chicken with salt, pepper, and garlic powder. Dredge the chicken in the flour and shake off any excess.

2. 2

   Heat 2 tablespoons of the butter and 3 tablespoons of olive oil in a skillet over medium-high heat.

3. 3

   When butter and oil start to sizzle, add the chicken—Cook in batches and don't overcrowd. Cook for about 3-5 minutes per side until golden.

4. 4

   Remove and transfer to plate. Set aside.

5. 5

   Remove the pan from the heat and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic.

6. 6

   Return the skillet back to the stove and cook the garlic for about 30 seconds. Stir continuously to prevent burning.

7. 7

   Lower the heat and add the lemon juice, chicken broth, zest, and capers scraping up the brown bits on the bottom of the skillet. Taste and adjust seasoning if needed.

8. 8

   Let the sauce simmer for about 2 minutes, then add the chicken with it's collected juice back into the pan.

9. 9

   Cook for 4 to 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.

10. 10

    Garnish with freshly chopped parsley if desired.