Chicken Piccata with Capers (Printable Version)

# What You'll Need:

→ Chicken

01 - 450g / 16oz skinless boneless chicken breast (2 large pieces)
02 - 4 tbsp flour (substitute cornflour/cornstarch for gluten-free)
03 - 2 1/2 tbsp finely grated parmesan
04 - 1/2 tsp salt
05 - 1/4 tsp pepper
06 - 2 1/2 tbsp olive oil
07 - 1 tbsp / 15g unsalted butter

→ Lemon Sauce

08 - 2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2" cubes
09 - 2/3 cup dry white wine
10 - 2 tbsp fresh lemon juice
11 - 3 tbsp drained capers in brine
12 - 1 1/2 tsp finely chopped parsley, plus more for garnish

# How to Make It:

01 - Cut each breast into 3 pieces. Place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness. Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
02 - Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shake off excess.
03 - Heat olive oil in a large skillet over medium-high heat. Add butter and let it melt. Place 3 pieces of chicken in the skillet. Cook 3-4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate and repeat with remaining chicken.
04 - Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
05 - Still on medium-high heat, add wine. Let it simmer rapidly until it reduces by half - around 3 minutes. Add lemon juice and simmer 1 minute.
06 - Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened. Stir in capers and parsley.
07 - Serve chicken with sauce, sprinkled with extra parsley if desired.

# Handy Tips:

01 - If using 2 large breasts (450g/16oz), this will serve 3 people comfortably. If using 2 smaller breasts, this will serve 2 people.
02 - You can also use chicken tenderloin (no need to cut) or skinless, boneless thighs (cut in half then pound).
03 - Any white wine that's not too woody or sweet will work great here. Chardonnay adds particularly good flavor.
04 - Substitute low-sodium chicken stock/broth for a non-alcoholic version.
05 - Best to use capers in brine, rather than dry capers in salt (which can be too salty for this dish).

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