Garlic Chicken Piccata

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  2 Chicken Breast, Boneless Skinless(544g)

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

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  2 tbsp Flour, All-Purpose, White
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp 1 teaspoon salt
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  0.3 tsp 1/4 teaspoon cracked pepper
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  4 tbsp Unsalted Butter
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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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  4 Garlic(12g)
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  0.3 cup Wine, White, Dry
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  0.8 cup Low Sodium Chicken Broth
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  2 tbsp Lemon Juice, Fresh
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  0.3 cup Capers, Canned, Drained
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  0.3 cup Parsley, Fresh

Instructions

1. 1Pat the chicken breasts dry with paper towels. Mix the flour and grated Parmesan in a shallow bowl. Season the chicken with salt and pepper on both sides, then dredge each piece in the flour mixture, shaking off excess. Set aside on a plate.
2. 2Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until the butter foams and the oil shimmers, about 1–2 minutes. Working in batches, add half the chicken and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a clean plate and repeat with the remaining 1 tablespoon butter, 1 tablespoon olive oil, and remaining chicken.
3. 3In the same skillet over medium heat, add the minced garlic and cook 30 seconds until fragrant, stirring constantly. Pour in the white wine and increase heat to medium-high, scraping up browned bits from the pan bottom with a wooden spoon. Cook 3–5 minutes until the wine has almost evaporated.
4. 4Add the chicken broth, fresh lemon juice, and drained capers to the skillet. Bring to a boil over medium-high heat and cook 5–7 minutes, stirring occasionally, until the liquid has reduced by about one-third.
5. 5Reduce heat to low and stir in the remaining butter until melted. Return all the chicken and any accumulated juices to the pan and simmer 5 minutes until heated through, spooning sauce over the chicken.
6. 6Divide the chicken piccata evenly into 4 airtight containers while hot, spooning sauce over each portion. Garnish with fresh parsley and grated Parmesan before serving, or cool completely before covering and refrigerating up to 4 days.