Chicken Piccata

Using a meat mallet, pound the chicken breasts to an even ½-inch thickness. For larger breasts, first cut them in half crosswise before pounding.

In a shallow dish, mix flour with lemon zest, salt, and pepper. Thoroughly coat each chicken breast in the seasoned flour mixture, shaking off any excess.

Heat olive oil in a large skillet or braiser over medium-high heat until the oil is shimmering.

Working in batches to avoid overcrowding, brown the flour-coated chicken for 3-4 minutes per side until golden. Transfer the browned chicken to a plate and set aside.

In the same skillet, add butter and any remaining flour mixture to create a light roux, stirring constantly for 1-2 minutes.

Slowly pour in the chicken broth, whisking continuously to prevent lumps and create a smooth sauce.

Stir in the lemon juice, capers, and white wine, blending well with the sauce.

Simmer the sauce over medium heat, stirring occasionally, until it thickens and reduces slightly, about 3-4 minutes.

Return the browned chicken to the skillet, nestling the pieces into the sauce, and simmer for 2-3 minutes until the chicken is heated through and fully coated.