Chicken Piccata

Ingredients

2 pounds skinless, boneless chicken breasts

3/4 cup white whole wheat flour, more if needed

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

Extra virgin olive oil, as needed

6 garlic cloves, peeled and sliced

1 cup white wine

1 cup chicken broth, homemade or low sodium store-bought

1 lemon, halved

1/4 cup capers, plus 1 tablespoon of their brine

2 tablespoons butter, cut into 8 pieces

1/4 cup chopped flat-leaf parsley

Directions

Slice each chicken breast horizontally into 2 or 3 thin cutlets.
In a deep pie plate, mix the flour, salt, and pepper.
Heat a very large skillet and, when hot, add 2 tablespoons of olive oil.
Dredge the cutlets in the flour mixture one at a time, shake off any excess, and place them in the pan.
Continue until your skillet is full.
Don’t crowd the cutlets: work in batches if needed, adding 2 more tablespoons of oil to the skillet before adding the next batch.
When the cutlets have browned on the bottom (after about 5 minutes), flip and continue cooking for another 3 minutes
(the thinner the cutlet, the less time each will take).
Transfer the cutlets to a large clean plate near your stovetop.
Add another tablespoon of olive oil to the skillet and sauté the garlic until fragrant and lightly browned.
Add the wine and broth, and whisk the liquids to get up the fond on the bottom of the pan.
Bring to a simmer and add back the cutlets (submerge them as much as possible) along with the capers and brine.
Continue cooking until the liquid reduces by half and the chicken is cooked through.
Squeeze in the juice of one lemon half and stir in the butter.
Cook for 2 more minutes and sprinkle with the parsley.
Cut the remaining lemon half into thin slices and serve along with 2 or 4 cutlets per person.

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