Chicken Piccata

Ingredients for Chicken Piccata

• 2 large skinless, boneless chicken breasts

• Sal kosher

• 120ml de farinha de trigo

• 3 tablespoons extra-virgin olive oil, divided

• 4 dentes de alho, amassados

• 80ml dry white wine

• 1 tablespoon drained capers, coarsely chopped

• 4 colheres de sopa de manteiga sem sal, cortada em pedaços

• 2 colheres de sopa de suco de limão fresco

• Chopped parsley and lemon wedges (for serving)

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about 1/2" 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.

Heat 2 tablespoons 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.

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 120ml water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

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.

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