Chicken Piccata

Preheat oven to 200 F (95 C) and place an oven-safe plate inside the oven to warm.

Place the chicken in between 2 pieces of wax paper and pound to about 3/4 inch thick. Season each side with desired amount of salt and pepper, and then coat with flour.

Heat the vegetable oil in a skillet over medium heat. When oil is hot put the chicken into the skillet in a single layer and fry the chicken on each side until golden brown and crisp. Place the chicken onto the warmed platter in the oven.

Remove excess oil, leaving just a little in the skillet. Add the minced garlic and cook for about 30 seconds, then add the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let it cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.

Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Swirl in the butter until melted and combined. Add the parsley; remove from heat and spoon over chicken and serve.

Recipe from Luthfi Rahman at Recipe Register.