If you’re stuck for ideas on what to do with chicken breasts, get inspired with this chicken piccata recipe that brings the cutlets to life with citrusy lemon flavors and a creamy butter sauce.

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 1 cup chicken stock
• 3 to 4 tablespoons capers, drained
• 2 to 3 tablespoons lemon juice
• 3 tablespoons butter

Directions

1. Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.
3. Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.