Chicken Piccata

• 2 large skinless, boneless chicken breasts
• Kosher salt
• 1/2 cup all-purpose flour
• 3 Tbsp. extra-virgin olive oil, divided
• 4 garlic cloves, smashed
• 1/3 cup dry white wine
• 1 Tbsp. drained capers, coarsely chopped
• 4 Tbsp. unsalted butter, cut into pieces
• 2 Tbsp. fresh lemon juice
• Chopped parsley and lemon wedges (for serving)

1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about 1/2" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
2. Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
3. Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add 1/2 cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
4. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

skinless, kosher salt, allpurpose, extravirgin olive oil, garlic, white wine, capers, unsalted butter, lemon juice, parsley

Taken from www.epicurious.com/recipes/food/views/chicken-piccata (may not work)