Chicken Piccata

Combine the flour, salt, and black pepper in a medium bowl. Coat the chicken with the flour mixture evenly. Shake off any excess flour.

Melt the butter in a skillet over medium heat; be careful not to brown the butter. Sear the chicken until the juices run clear, and it’s no longer pink inside, about 10 minutes. Remove from the skillet and keep warm.

Pour the white wine into the skillet, scraping the bottom to melt any remaining browned bits of food. Stir in the lemon and reduce heat to low. Cook the sauce, stirring often, for 10 minutes, or until slightly thickened.

Add the capers and chicken. Toss the chicken to coat.

Place the chicken in a serving dish. Top with sauce and garnish with lemon slices and parsley. Enjoy!