Creamy Chicken Piccata

Ingredients

Chicken breasts

4, boneless and skinless

Salt

to taste

Black pepper

to taste

All-purpose flour

1/2 cup, for dredging

Unsalted butter

4 tablespoons, divided

Garlic

3 cloves, minced

Chicken broth

1 cup

Lemon juice

1/4 cup, freshly squeezed

Capers

2 tablespoons, drained

Heavy cream

1/2 cup

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides. Dredge each breast in flour, shaking off any excess.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
4. Pour in the chicken broth, lemon juice, and capers, stirring to combine. Bring the mixture to a simmer, scraping up any brown bits from the bottom of the skillet.
5. Return the chicken to the skillet and let it simmer in the sauce for about 10 minutes, allowing the flavors to meld and the chicken to heat through.
6. Stir in the heavy cream and let it simmer for an additional 2-3 minutes until the sauce is creamy and slightly thickened.
7. Garnish the dish with freshly chopped parsley before serving for a burst of color and freshness.