How to make chicken piccata

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Chicken Piccata

1 ½ lbs. Chicken cutlets sliced thin and pounded out
3 lemons (2 juiced and 1 sliced)
2 large cloves of garlic minced
½ shallot minced
Handful of parsley chopped
4 Tbsp. of olive oil
6 tbsp. butter divided
¼ cup of chicken broth
1-2 tbsp. of capers
½ cup of flour
1 tsp. salt

Dredge cutlets in flour. In a saucepan heat up 4 tbsp. of butter and olive oil. Brown cutlets in saucepan about 3-4 minutes on each side. Remove cutlets and set aside. Add the remaining two tbsp. of butter, add garlic, shallot, parsley and sauté for a minute. Then add the broth, lemon and salt and sauté for another minute. Add chicken to the sauce, capers and lemon slices. Cook for another minute or two.
Bon a appetit!

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