Lemon Chicken Piccata

Golden chicken cutlets in a bright lemon butter caper sauce, made in one skillet in under 40 minutes. A classic that keep we coming back to again and again.

What I love most is how fancy it looks compared to how little effort it takes. One skillet, some lemon juice, a handful of capers, and suddenly I look like I belong in an Italian trattoria instead of my kitchen with slippers on. This is the kind of meal that tricks people into thinking you tried really hard, and I am not about to correct them.

• 2 chicken breasts (skinless and boneless, cut in half lengthwise)
• ¼ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• ¼ cup all-purpose flour (for dredging)
• 4 tablespoon butter (unsalted)
• 2 tablespoon olive oil
• ⅓ cup lemon juice (freshly squeezed)
• ½ cup white wine (dry)
• ¼ cup capers (brined)
• ⅓ cup parsley (fresh, chopped)