Lemon Chicken Piccata

Time: 20-25 minutes

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil (for frying)
• 1/4 cup white wine
• 2 tablespoons capers, drained
• Lemon-flavored olive oil
• Fresh parsley, chopped (for garnish)
• Lemon slices (for garnish)

Instructions:

1. Prepare Chicken: Season the chicken breasts with salt and pepper. Lightly coat them with flour, shaking off any excess.
2. Pan-Fry Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. Deglaze Pan: In the same skillet, add the white wine and capers. Cook for about 2-3 minutes, scraping up any brown bits from the bottom of the pan.
4. Combine and Heat: Return the chicken to the skillet, spooning some of the sauce over the top. Let it cook for another minute to warm through.
5. Drizzle and Serve: Remove the chicken from the skillet and place on a serving plate. Drizzle generously with lemon-flavored olive oil. Garnish with fresh parsley and lemon slices.
6. Serve: Serve immediately with your choice of side dishes, such as pasta or steamed vegetables.