I’ve had this recipe for quite awhile, so the original source is unknown. Too bad, because I’d like to thank them!
Quick Chicken Piccata
1 pound thin sliced boneless, skinless chicken breasts
1 tbsp flour
1/2 tsp salt
1/4 tsp paprika
2 tbsp olive oil
1 large lemon, half sliced thinly, half juiced
2 tbsp butter
1 medium shallot, chopped
1/3 cup dry white wine
1/3 cup chicken broth
In a small bowl, mix flour, salt, and paprika. Dredge chicken through mixture, coating both sides.
In a large skillet, heat oil over high heat.
Add lemon sliced and cook 1 minute on each side. Remove and set aside. Add chicken to pan in a single layer and cook until golden brown and juices run clear, 1-2 minutes on each side. Remove and set aside. Reduce heat to medium, melt 1 tbsp butter in same skillet. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any browned bits from the pan. Boil until reduced by half, about 1 minutes. Stir in lemon juice and remaining butter. Strain sauce over chicken. Top with sauted lemon slices.