Chicken Piccata

Delicious - easy, weeknight meal under 1 hour. Make it tonight...it does not disappoint, I promise you that!!

Ingredients:

6 chicken cutlets (boneless/skinless)

1/2 cup all-purpose flour

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

1 large egg white, lightly beaten

6 tablespoons unsalted butter, divided

2 tablespoons olive oil, divided

1 cup reduced-sodium chicken broth

1/4 cup fresh lemon juice (juice of 2 lemons) 

2 tablespoons brined capers, drained and rinsed

1/3 cup chopped fresh flat-leaf parsley

Hot cooked pasta 
Lemon slices

Directions:

1. Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.
2. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 3 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 3 cutlets. Discard drippings; do not wipe skillet clean.
3. Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Add slices of lemon.  Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter and parsley. Spoon sauce over chicken, and serve immediately with pasta. I used egg pappardelle from Trader Joe's.

Enjoy!!!