Lemon Caper Chicken Piccata | Italian Skillet Favorite

Slice the chicken breasts in half horizontally to get thinner cutlets, then gently pound them under cling film to an even thickness. Season both sides with salt and pepper, then lightly coat in fine wheat flour, shaking off any excess.

Wash the lemon thoroughly. Cut one half into thin slices and squeeze the juice from the other half. Finely chop the garlic and fresh parsley, and drain the capers.

In a large skillet, heat the olive oil and half of the butter (20 g) over medium-high heat. Add the floured chicken breasts and fry for 3–4 minutes per side until nicely golden brown, then transfer them to a plate and keep warm.