Simply amazing Chicken Piccata, made in 20 minutes! Browned is chicken topped with sauce made from butter, lemon juice, capers, chicken stock and wine.
Heat 2 tablespoons butter and 2 tablespoons olive oil in a large, nonstick skillet over medium heat.
Stir flour, salt, and pepper together in a shallow dish. Dredge each chicken cutlet in flour mixture and add to the hot pan. Cook chicken, about 3 minutes each side until browned and fully cooked. Remove chicken from pan and set aside.
In the hot pan, whisk in remaining butter, lemon juice, chicken stock, and white wine to create the sauce. Add in capers, parsley, and chicken pieces.
Serve chicken with the piccata sauce poured over the top of the pan-fried chicken with lemon slices or wedges, alongside your favorite pasta or salad.
Notes
Leftovers. Store any cooled leftovers in an airtight container in the fridge for up to 3 to 4 days.
Freezing. To freeze, place in an airtight container, then transfer to the freezer. It should last for3 months.
Reheating. When ready to serve, allow it to thaw overnight in the fridge before popping it in the oven at 350°F for 10 minutes. Alternatively, you could heat it up in a skillet.