Chicken piccata

Makes: 4 servings

2 large skinless, boneless chicken breasts

Salt

cup all-purpose flour 3 tablespoons olive oil, divided

4 garlic cloves, smashed

cup dry white wine 1 tablespoon drained capers 4 tablespoons unsalted

butter, cut into pieces 2 tablespoons lemon juice Chopped parsley and lemon wedges (for serving)

1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until you get an even thickness (about ½-inch thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess

flour and transfer to a plate.

2. Heat 2 tablespoons of the oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

3. Add garlic and remaining 1 tablespoon oil to the skillet

and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

4. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.