Date Night Chicken Piccata

• 2-3 chicken breasts
• 1/3 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 lemons (Juice of one lemon, 1 lemon thinly sliced)
• 3 tbsp capers, drained
• Small bunch of fresh oregano (or fresh parsley) chopped

*Note: To make this family-dinner friendly, double all ingredients and cook in a 12-inch skillet or Braiser pan.

Season the chicken breasts with salt, then coat lightly in flour, knocking off any excess so there is just a thin coating.

Heat 1 tbsp butter and 1 tbsp olive oil in a 10-inch skillet over medium heat until the butter is melted and bubbling. Add the chicken breasts in a single layer and cook for 4–5 minutes per side, until golden brown and cooked through to 165 degrees F. Remove from the pan and set aside on a plate.

Lower the heat to medium-low. Add a little more oil if needed, then add the garlic and cook for less than 1 minute, stirring, until fragrant but not browned.

Add the wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes, allowing it to reduce slightly and cook off the alcohol.

Add the chicken stock and simmer for about 2 minutes. Stir in the lemon juice, capers, and remaining butter. Continue stirring until the butter is fully melted and the sauce becomes smooth and glossy.

Return the chicken to the skillet, nestling it into the sauce. Spoon the sauce over the top and cook for a few more minutes, until the chicken is heated through and well coated.

Finish with lemon slices and sprinkle with oregano before serving.