• Chicken
• Flour
• Olive oil and butter
• Chicken broth
• Lemon juice
• Lemon zest
• Capers
• Heavy cream ( optionally) – to make the sauce rich
• Parsley
Cut the chicken lengthwise into thin cutlets, or buy pre-sliced cutlets.
Coat (dredge) chicken cutlets in the flour and gently shake off any excess.
Sautee the floured chicken in a large skillet. Once cooked through to 165 degrees, transfer the chicken to a serving dish.
Whisk capers, lemon juice, chicken stock, heavy cream in the same pan to create the piccata sauce.
Dip chicken into the sauce. Allow the sauce to thicken for 3-5 minutes.