Chicken Piccata with Lemon and Capers Recipe

Pan-seared chicken breasts topped with a tangy lemon and caper sauce for an elegant, restaurant-style meal.

4 chicken breasts

1/4 cup all-purpose flour

3 tbsp olive oil

1/2 cup chicken broth

1/4 cup lemon juice

2 tbsp capers (drained)

2 tbsp unsalted butter

Salt and pepper to taste

Directions

Step1

Season chicken breasts with salt and pepper; dredge in flour.

Step2

Heat olive oil in a skillet over medium heat; cook chicken until golden brown, then set aside.

Step3

In the same skillet, add chicken broth, lemon juice, capers, and butter. Bring to a simmer.

Step4

Return chicken to the skillet; cook for an additional 5 minutes.

Serve over pasta or with a side of sautéed spinach for a complete meal. Adjust the lemon juice for more or less tang.