Easy Lemon Chicken Piccata

Name: Easy Lemon Chicken Piccata
Ingredients: 1 lb boneless skinless chicken breast halves (butterflied into thinner cutlets, then cut in half cross-wise); Kosher salt and black pepper; 1/2 cup flour for dredging (use whole wheat flour, all-purpose flour, or gluten free flour of your choice); 4 tbsp extra virgin olive oil (I used Private Reserve Greek EVOO); 3 tbsp ghee (or butter, if you prefer); 1/3 cup lemon juice; 1/2 cup white wine (or chicken broth if you don't want to use wine); 3 to 4 tbsp capers, rinsed and drained; Fresh chopped parsley for garnish

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INGREDIENTS

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1 lb boneless skinless chicken breast halves (butterflied into thinner cutlets, then cut in half cross-wise)

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Kosher salt and black pepper

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1/2 cup flour for dredging (use whole wheat flour, all-purpose flour, or gluten free flour of your choice)

•

4 tbsp extra virgin olive oil (I used Private Reserve Greek EVOO)

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3 tbsp ghee (or butter, if you prefer)

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1/3 cup lemon juice

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1/2 cup white wine (or chicken broth if you don't want to use wine)

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3 to 4 tbsp capers, rinsed and drained

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Fresh chopped parsley for garnish

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