Chicken Piccata (Lemon Chicken with Capers)

Yield: 3

prepPreheat oven to 200°F / 95°C to keep cooked chicken warm
450 g / 16 oz chicken breast (2 large pieces), skinless boneless	Pound chicken to 1/2 cm / 0.2" thickness	Serve sauce over chicken, garnish with parsley
1/2 tbsp olive oil	Oil & coat chicken with flour mixture
4 tbsp flour (sub cornflour/cornstarch for GF)
2 1/2 tbsp parmesan, finely grated
1/2 tsp salt
1/4 tsp pepper
2 tbsp / 30 ml olive oil	Fry chicken 3–4 min per side, remove to plate
1 tbsp / 15 g unsalted butter	Fry chicken 3–4 min per side, remove to plate
2/3 cup / 160 ml dry white wine	Wipe pan, add wine, simmer 3 min until halved
2 tbsp / 30 ml lemon juice, fresh	Add lemon juice, simmer 1 min
2 tbsp / 30 g unsalted butter, cut into 1.5 cm / 1/2" cubes	Reduce heat to low, swirl in butter until glossy
3 tbsp capers in brine, drained	Stir in capers & parsley
1 1/2 tsp parsley, finely chopped, plus more for garnish	Stir in capers & parsley

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