Lemon Chicken Piccata

Step 1 -Preheat the oven to 200 degrees F. Place a serving platter into the oven to warm.

Step 2 -Season the chicken breast pieces with salt and pepper and dredge them in the flour, shaking off any excess flour.

Step 3 -Heat the vegetable oil in a skillet.

Step 4 -Pan-fry the chicken in batches until golden brown on both sides, about 3 minutes per side. Do not crowd the skillet and add more oil as needed.

Step 5 -Place the pan-fried chicken pieces onto the warmed platter in the oven.

Step 6 -When finished cooking all of the chicken, drain most of the oil from the skillet but reserve a thin coating on the surface of the pan.

Step 7 -Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds-1 minute.

Step 8 -Pour in the chicken broth and use a wooden spoon to scrape and dissolve any brown bits from the bottom of the skillet.

Step 9 -Stir in the lemon slices and bring the mixture to a boil.

Step 10 -Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, about 5-8 minutes. Add the lemon juice and capers.

Step 11 -Simmer until the sauce is reduced and slightly thickened, about 5 minutes.

Step 12 -Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated.

Step 13 -Add the parsley, then remove the sauce from heat and set aside.

Step 14 -Arrange the chicken on serving plates and spoon the sauce over each portion to serve.