Chicken Piccata with Capers and Lemon

Ingredients

• 2 chicken breasts (180g total), pounded thin
• 2 tbsp flour
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/4 cup chicken stock
• 3 tbsp capers, drained
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• Fresh parsley for garnish

Method

1. Season chicken with salt and pepper; dust lightly with flour.
2. Heat olive oil in a skillet over medium-high; cook chicken 2 minutes per side until golden, then remove.
3. Add garlic to the pan; sauté 30 seconds until fragrant.
4. Deglaze with white wine and chicken stock; simmer 2 minutes.
5. Return chicken to pan, add capers and lemon juice; cook 2 minutes until chicken is cooked through and no longer pink (74°C/165°F), heated through and sauce thickens.
6. Plate and garnish with fresh parsley.