Chicken Piccata

 Ingredients

For the chicken

• 2 large boneless skinless chicken breasts
• 32 g arrowroot flour (or other flour)
• 59.15 ml finely grated parmesan cheese
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter

For the sauce

• 120 ml dry white wine (or chicken broth)
• 4 garlic cloves minced
• 236.59 ml chicken broth
• 3 tablespoons lemon juice (from about 1 lemon)
• 2 tablespoons capers drained
• 2 tablespoons unsalted butter
• 2 tablespoons roughly chopped fresh parsley

Instructions

Cut the chicken: Slice the chicken breasts in half horizontally.

Coat the chicken: Mix flour, parmesan, salt, and pepper in a shallow bowl or dish. Dredge the chicken in the mixture, coating both sides.

Cook the chicken: Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until cooked through with a golden crust. Use tongs to remove the chicken to a plate.

Make the sauce: Add the wine and garlic to the pan, letting it simmer for 3 to 4 minutes, until reduced by about half. Then add the broth, lemon juice, capers, and butter, stirring until it begins to simmer again.

Add the chicken: Add the chicken back to the pan. Spoon the sauce on top and let it simmer for 1 to 2 minutes, until warmed through.

Serve: Garnish with parsley before serving.

Source: Downshiftology