Chicken Piccata

Ingredients

• 2 boneless, skinless chicken breasts (or 3–4 thighs)
• Flour, for dredging (AP, or any starch you have — cornstarch, rice flour)
• Salt, black pepper
• 2 Tbsp butter, plus another 1–2 Tbsp to finish
• 1 Tbsp olive oil
• 1 garlic clove, minced or smashed (optional)
• ½ cup chicken stock (or dry white wine, or a mix)
• Juice of 1 lemon, plus a few thin slices
• 2 Tbsp capers, drained
• A handful of parsley, chopped

Method

1. Butterfly the chicken and pound to about ½ inch thick (between two sheets of plastic works). Season both sides with salt and pepper. Dredge lightly in flour, shake off excess.
2. Heat 2 Tbsp butter + olive oil in a wide pan over medium-high. Cook the chicken 2–3 minutes per side until golden and just cooked through. Transfer to a plate.
3. Lower heat to medium. Add garlic if using, stir for 30 seconds. Pour in stock/wine, lemon juice, and capers. Scrape up the brown bits and let it bubble down 1–2 minutes until slightly syrupy.
4. Off heat, swirl in another 1–2 Tbsp butter to emulsify. Taste — adjust salt or lemon.
5. Return chicken (and any juices) to the pan, turn to coat, add lemon slices. Scatter parsley. Serve with pasta, rice, bread, or just a salad.