Chicken piccata

Method

1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Cover with plastic wrap and pound with a rolling pin or heavy pan to an even 1/4 inch thick. Season both sides with salt and pepper, then dredge in the flour and shake off the excess.

2. Heat 1 tbsp oil and 10 g of the butter in a 12-inch skillet over medium-high heat until the butter foams. Add 2 cutlets and cook until golden underneath, then flip and cook until golden and cooked through with no pink in the center (165°F). Move to a plate.

   Start 5 min timer

3. Add the remaining 1 tbsp oil and cook the other 2 cutlets the same way. Move to the plate.

   Start 5 min timer

4. Lower the heat to medium, add the garlic and stir for 30 seconds. Pour in the wine, scraping up the browned bits, and bubble until reduced by half. Add the broth, lemon juice and capers and simmer until slightly thickened.

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5. Take the pan off the heat and swirl in the remaining 30 g cold butter until the sauce is glossy. Taste for salt, then return the cutlets and any juices to the pan and spoon the sauce over.

   Start 30 sec timer

6. Serve the chicken with the sauce poured over, topped with parsley and a couple of thin lemon slices.