Chicken Piccata

Serve with pasta, potatoes, or crusty bread to capture every drop of the scrumptious lemon, caper, and butter sauce.

Makes 4 to 6 servings (photo on page 26)

1 cup plus 1 tablespoon

1½ teaspoons kosher salt, divided

1 teaspoon ground black pepper,

3 (6-ounce) boneless skinless

all-purpose flour, divided

divided

chicken breasts, halved crosswise

6 tablespoons unsalted butter, divided

2 tablespoons olive oil

3 tablespoons capers

2 teaspoons minced garlic

½ cup chicken broth

¼ cup dry white wine

¼ cup fresh lemon juice

Garnish: lemon slices, chopped fresh

parsley

Whisk together 1 cup flour, 1 teaspoon salt, and ½ teaspoon pepper in a shallow dish.

Place each chicken piece between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, flatten chicken to ¼-inch thickness. Dredge chicken pieces in flour mixture to coat, gently shaking off excess.

Melt 2 tablespoons butter with oil in a 12-inch cast-iron skillet over mediumhigh heat. Add half of chicken pieces; cook until golden brown and cooked through, 2 to 3 minutes per side. Remove chicken from skillet. Repeat procedure with remaining chicken.

Melt remaining 4 tablespoons butter in same skillet over medium heat. Whisk in remaining 1 tablespoon flour; cook, whisking constantly, for 2 minutes. Whisk in capers and garlic; cook, stirring often, for 2 minutes.

Whisk broth, wine, lemon juice, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper into capers mixture. Cook, whisking frequently, until slightly thickened, about 4 minutes. Return chicken to skillet; cook until heated through. Garnish with lemon and parsley, if desired.