Chicken Piccata.

Chicken Piccata is a classic Italian dish made with thinly pounded chicken breasts that are dredged in flour and pan-fried. It's usually served with a buttery, lemony sauce made with capers, chicken broth, and white wine. Here's a recipe for Chicken Piccata:

Ingredients:

2 boneless, skinless chicken breasts

salt and pepper

1/2 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1/2 cup chicken broth

1/4 cup white wine

2 tablespoons lemon juice

2 tablespoons capers

chopped parsley, for garnish

Instructions:

Place the chicken breasts between two pieces of plastic wrap and pound them with a rolling pin until they are about 1/4-inch thick. Season the chicken with salt and pepper.

Place the flour in a shallow dish. Dredge the chicken in the flour, shaking off any excess.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

Add the chicken broth, white wine, lemon juice, and capers to the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has reduced by half.

Add the remaining tablespoon of butter to the skillet and stir until it has melted. Return the chicken to the skillet and coat it with the sauce.

Garnish the chicken with chopped parsley and serve with a side of pasta or vegetables. Enjoy.