Chicken Piccata

1: Pat dry, cut in half horizontally, and butterfly chicken breasts. Pound thin (about 1/4" thick) and season both sides with salt and pepper.

2: Place all purpose flour in a bowl with salt, pepper, and garlic powder. Dredge each chicken cutlet into the flour and shake off excess flour. Set chicken aside.

3: In a deep pan, add olive oil on medium-high heat. Once oil is heated, cook chicken on each side for 2 minutes, until browned. Repeat until all chicken is browned. Remove chicken and set aside.

4: Add shallots and sauté for about 30 seconds. Deglaze pan with white wine and chicken broth. Add lemon juice. Reduce down for about 2 minutes or until half the liquid is absorbed. Add capers, salt, and pepper and mix.

5: Add chicken back in pan and cook another 2-4 minutes. Remove chicken from pan and place on a serving dish, leave sauce in pan.

6: Reduce heat to low and add cold butter. Keep stirring continuously until you create a velvety sauce once butter is fully melted. If needed, add 1/2 tablespoon flour for thickness. Pour over chicken on serving platter. Finish with parsley.