Chicken Piccata

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup brined capers, drained
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness.
2. In a shallow dish, mix together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.
4. In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a boil, scraping any browned bits from the bottom of the pan. Reduce heat to medium and let the sauce simmer for about 5 minutes, until slightly thickened.
5. Add the remaining 2 tablespoons of butter and stir until melted and combined with the sauce. Return the chicken to the skillet and let it cook for an additional 2-3 minutes, until heated through and fully cooked.
6. Sprinkle with fresh parsley before serving.