Chicken Piccata

1: Season chicken with salt and pepper.

2: Dredge chicken in flour and shake off excess.

3: In a large skillet over medium-high heat, add 5 tablespoons extra-virgin olive oil.

4: When the oil starts to sizzle, add 2 pieces of chicken at a time and cook for 2 minutes on each side.

5: Set cooked chicken aside on a paper towel.

6: Deglaze the pan with white wine.

7: Add shallots, lemon juice, lemon zest, whole lemons, chicken broth, and capers to the pan.

8: Simmer until reduced and shallots become translucent.

9: Add cold cubed butter and whisk constantly until combined.

10: Pour the sauce over the chicken and top with freshly chopped parsley.