Date Night Chicken Piccata for Two with Lemon and Capers

This chicken piccata for two brings golden chicken cutlets together with a bright lemon-caper pan sauce for an easy 30-minute date-night dinner.

Prep : 10 Total : 25 minutes

2 boneless, skinless chicken breasts halved horizontally and pounded to even thickness
0.5 teaspoon kosher salt divided
0.25 teaspoon black pepper
0.25 cup all-purpose flour for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter divided
0.5 cup low-sodium chicken stock
0.25 cup fresh lemon juice
2 tablespoons capers rinsed
1 tablespoon fresh parsley chopped

Season the chicken with salt and pepper, then dredge lightly in flour and shake off the excess.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
Pour the stock and lemon juice into the skillet, scraping up browned bits. Simmer for 2 minutes until slightly reduced.
Whisk in the remaining butter, then stir in the capers. Return the chicken and spoon the sauce over it for 1 minute.
Sprinkle with parsley and serve immediately with the pan sauce.