A delightful twist on the classic chicken piccata, featuring a vibrant lemon-caper sauce.
Preheat your oven to 200°F (95°C) and place a heatproof platter inside to keep warm.
Preheating the oven ensures the chicken stays warm while you prepare the sauce.
Season the chicken breasts with salt and pepper, then coat them in flour, shaking off any excess.
Coating the chicken in flour helps create a light crust and thickens the sauce.
Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown on both sides, about 4 minutes per side. Transfer to the warm platter.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, sauté minced garlic until fragrant, then add chicken broth and lemon slices. Simmer to reduce slightly.
Scrape the skillet to incorporate the browned bits into the sauce for extra flavor.
Stir in lemon juice, capers, and butter until the sauce thickens slightly. Add chopped parsley.
Adding butter at the end gives the sauce a silky texture.
Serve the chicken topped with the sauce and garnished with additional parsley if desired.
Serve immediately to enjoy the dish at its best.
