Chicken Piccata

1. 1
   Pat chicken cutlets dry with paper towels, then season both sides evenly with salt and black pepper.
2. 2
   Place flour in a shallow bowl and dredge each cutlet, shaking off any excess coating thoroughly.
3. 3
   Heat olive oil and 2 tablespoons of butter in a large 12-inch skillet over medium-high heat until shimmering.
4. 4
   Add cutlets in a single layer and cook undisturbed for 3 to 4 minutes until deeply golden brown.⏱ 4 min
5. 5
   Flip cutlets over and cook the second side for another 2 to 3 minutes until cooked through.⏱ 3 min
6. 6
   Transfer cooked chicken cutlets to a warm plate and set aside while building the pan sauce.
7. 7
   Pour white wine into the skillet, scraping up any browned bits stuck to the pan with a wooden spoon.
8. 8
   Simmer wine for 2 minutes until reduced by half, then pour in the chicken broth, lemon juice, and drained capers.⏱ 2 min
9. 9
   Simmer sauce for 3 minutes over medium heat until slightly thickened and glossy.⏱ 3 min
10. 10
    Remove skillet from heat and swirl in the remaining 2 tablespoons of cold butter until fully melted and silky.
11. 11
    Stir in the chopped fresh parsley and return cutlets to the pan to coat with the sauce.
12. 12
    Spoon the warm lemon-caper sauce generously over the chicken and serve immediately with crusty bread or pasta.