Creamy Lemon Chicken Piccata

Begin by slicing chicken breasts in half. Place each piece between wax paper and pound with a rolling pin or mallet so they are thin and even. Season each breast with salt and pepper. Dredge the chicken in flour just to coat it.

Heat the oil in a large pan over medium/high heat and add butter. Once butter is sizzling, add a few chicken breasts to the pan—be careful not to overcrowd the pan. Cook until they are no longer pink in the middle (depending on thickness, this could take between 4–6 minutes).

Remove the chicken to a plate and continue until all the chicken is cooked. Add more butter or oil if necessary.

Turn the heat to medium/low. Carefully add broth to the pan and scrape up any bits left. Add lemon juice, heavy cream and capers. It should quickly come to a boil; turn the heat down and let it simmer for a few minutes.

Return the chicken to the pan and heat through for 2 minutes. Serve over pasta, noodles or rice.