Delicious Homemade Chicken Piccata

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  1 Lemon(108g)
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  0 Parsley, Fresh(8g)
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  3 Garlic(9g)
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Pinch salt and pepper ($0.05)
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  0.5 cup Flour, All-Purpose, White
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Unsalted Butter
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  0.5 cup Low Sodium Chicken Broth
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  1 tbsp Capers, Canned, Drained

Instructions

1. 1Juice the lemon, mince the fresh garlic, and roughly chop the parsley; set aside. Trim excess fat from the chicken breasts, pound them between plastic wrap to an even 1/2–3/4 inch thickness, then cut each into 2–3 palm-sized pieces. Season all sides with salt and pepper.
2. 2Place the flour in a shallow bowl and coat each chicken piece lightly on both sides, shaking off excess.
3. 3Heat the olive oil in a heavy skillet over medium-high heat until shimmering but not smoking (about 2–3 minutes). Working in batches to avoid crowding, add the chicken and cook 3–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked chicken to a clean plate.
4. 4Reduce heat to medium-low, add the butter and minced garlic to the skillet, and sauté for 1 minute until fragrant. Pour in the chicken broth and lemon juice, whisking to deglaze the brown bits from the bottom of the pan.
5. 5Stir in the capers and half the chopped parsley. Increase heat to medium, return the chicken to the skillet, and spoon sauce over each piece. Simmer uncovered for 3–5 minutes until the sauce reduces by half and coats the back of a spoon.
6. 6Divide the chicken and sauce evenly into 4 airtight containers while hot, then top each portion with the remaining fresh parsley.
7. 7Cool to room temperature before sealing containers, then refrigerate for up to 4 days. Reheat gently over medium-low heat or in a microwave until warmed through.