Chicken Piccata with Capers and Brown Butter

Ingredients

• 4 boneless chicken breasts (about 180 g each)
• 80 g plain flour, seasoned with salt and pepper
• 2 tbsp olive oil
• 60 g unsalted butter, divided
• 4 cloves garlic, thinly sliced
• 125 ml dry white wine
• 125 ml chicken stock
• 3 tbsp lemon juice (about 1½ lemons)
• 2 tbsp capers, drained
• 2 tbsp fresh flat-leaf parsley, chopped
• ½ tsp salt
• ½ tsp black pepper
• Lemon slices, to serve

Instructions

1. 1

   Place chicken breasts between two sheets of cling film and pound to an even 1 cm thickness using a meat mallet or rolling pin.

2. 2

   Season chicken with salt and pepper, then dredge in seasoned flour, shaking off the excess.

3. 3

   Heat olive oil and 20 g butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.

4. 4

   Add garlic to the same pan and sauté for 30 seconds. Pour in white wine and reduce by half, scraping up any browned bits.

5. 5

   Add chicken stock and lemon juice. Simmer for 2 minutes, then add capers.

6. 6

   Remove pan from heat and swirl in the remaining 40 g butter one piece at a time until the sauce is glossy and emulsified.

7. 7

   Return chicken to the pan, spoon the sauce over the top, and heat for 1 minute. Scatter with parsley and serve with lemon slices, pasta, or crusty bread.