A delightful twist on the classic chicken piccata, this recipe features tender chicken breasts in a zesty lemon garlic sauce.
Coat the chicken breasts in the flour, ensuring an even layer.
Shake off any excess flour to prevent clumping during cooking.
Heat the olive oil and butter in a large skillet over medium-high heat.
Ensure the butter is fully melted and combined with the oil before adding the chicken.
Cook the chicken breasts until golden brown on both sides, then remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
Add the minced garlic to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze.
Let the liquid simmer to enhance the flavors.
Return the chicken to the skillet and cook until the sauce reduces by half.
Turn the chicken occasionally to coat it evenly in the sauce.
Squeeze the lemon juice into the sauce and stir to combine.
Taste the sauce and adjust seasoning if needed.
Serve the chicken topped with the sauce, garnished with parsley and capers.
Serve immediately for the best flavor and texture.
