Chicken Piccata with Zesty Lemon Sauce

Tender Chicken Piccata with Zesty Lemon SauceIngredients:4 boneless, skinless chicken breasts1 cup all-purpose flour1 teaspoon salt1/2 teaspoon black pepper2 tablespoons olive oil4 tablespoons unsalted butter1/4 cup fresh lemon juice (about 2 lemons)1/2 cup chicken broth1/4 cup capers, drained and rinsed1 tablespoon fresh parsley, chopped (for garnish)Directions:Season the chicken breasts with salt and pepper. Dredge each breast in the flour, coating both sides lightly.In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.In the same skillet, melt the butter over medium heat. Add the lemon juice, chicken broth, and capers. Stir, scraping up any brown bits from the bottom of the pan, and simmer for 2-3 minutes.Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to allow the flavors to meld.Remove from heat, garnish with fresh parsley, and serve hot with your favorite side dishes, such as mashed potatoes, rice, or sautéed vegetables.Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutesKcal: 350 kcal | Servings: 4 servings