Ingredients: 3 chicken breasts, Salt and pepper, Granulated garlic, to taste, 1 cup all-purpose flour, 4 Tbsp olive oil, 2 Tbsp salted butter, plus more to taste, 2 garlic cloves, minced, 2 cups chicken stock, Juice of 2 lemons, plus 1 lemon, sliced, 1/3 cup white wine, 1/4 cup capers.
- Clean chicken breasts and pat dry. Using a sharp knife, filet the breasts down the middle into six thin cutlets. Generously season each piece with salt, pepper, and granulated garlic.
- Dredge each piece of chicken in flour and shake off any excess. Set aside.
- In a saucepan, heat 3 tablespoons of olive oil and 1 tablespoon salted butter over medium heat. Fry chicken in batches, about 4 minutes on each side, until each piece is browned. Remove from pan and set aside.
- To make the piccata sauce, add 1 tablespoon salted butter and 1 tablespoon olive oil, and sauté the minced garlic until it browns slightly. Scrape off the chicken bits from the bottom of the pan. Add the chicken stock, lemon juice, wine, lemon rounds, and granulated garlic. Whisk and simmer, and adjust salt and pepper to taste. Once the sauce starts to bubble, add in the capers. Add the chicken back to the pan with the sauce, and let everything simmer for 5 minutes.