Chicken Piccata with Capers

Ingredients

• 4 (6 ounce) skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.

Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.

Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.

Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.

Drizzle sauce over and around the chicken; garnish with parsley.