Garlic Chicken Piccata

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  Chicken Breast, Boneless Skinless

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

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  Flour, All-Purpose, White(30g)
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  Parmesan Cheese(30g)

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

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  1 teaspoon salt
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  1/4 teaspoon cracked pepper
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  Unsalted Butter(60g)
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  Olive oil(30g)

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

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  Garlic(240g)
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  Wine, White, Dry(60g)
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  Low Sodium Chicken Broth(180g)
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  Lemon Juice, Fresh(30g)
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  Capers, Canned, Drained(60g)
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  Parsley, Fresh(60g)
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  Parmesan Cheese

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

Instructions

1. 1Pat the chicken breasts dry with paper towels. Place the all-purpose flour and grated Parmesan in a shallow bowl and mix to combine. 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 of butter and 1 tablespoon of 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 the 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 fresh garlic and cook 30 seconds until fragrant, stirring constantly. Pour in the dry white wine and increase heat to medium-high, scraping up any browned bits from the pan bottom with a wooden spoon. Cook 3–5 minutes until the wine has almost evaporated.
4. 4Add the low-sodium 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. Taste and adjust salt and pepper as needed.
5. 5Reduce heat to low, stir in the remaining butter until melted, then return all the chicken and any accumulated juices to the pan. Simmer 5 minutes until heated through, spooning sauce over the chicken.
6. 6Transfer the chicken piccata to serving plates while hot. Divide evenly into 4 airtight containers, 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.