Easy Chicken Piccata

Instructions

1. 1

   Slice the chicken breasts lengthwise into 4 thinner cutlets, trimming any fat. Season generously with salt, pepper, and garlic powder, then coat in flour.

2. 2

   Heat 2 tablespoons of the butter and the olive oil in a skillet over medium-high heat. Once hot, cook the chicken 4 to 5 minutes per side, until golden. Remove and set aside.

3. 3

   Off the heat, add the chicken broth, lemon juice, lemon zest, the remaining 2 tablespoons butter, and the capers to the skillet, scraping up any browned bits.

4. 4

   Stir in the cream and return to the heat. Once bubbling, return the chicken to the pan (if skipping the cream, use 3/4 cup broth instead).

5. 5

   Cook 5 more minutes, until the chicken is cooked through and the sauce has reduced to your liking, lowering the heat if it's bubbling too hard. Thin with more broth if it gets too thick.

6. 6

   Garnish with fresh parsley and parmesan.