Chicken Piccata (Olive Garden Copycat) Recipe

Season the chicken with salt and pepper and coat in the flour.

Add the olive oil and 2 tablespoons of butter to the skillet on medium heat.

Add the chicken and cook for 5 to 7 minutes on each side.

Remove the chicken from the pan and add in the garlic and shallots and cook for 1 minute or until it gets aromatic.

Add in the chicken broth and lemon juice and reduce the heat to medium, whisking well and cooking for 5 to 7 minutes until thickened (and can coat a spoon).

Add the remaining butter, sun-dried tomatoes, capers, and heavy cream to the pan and whisk well.

Add the chicken back to the pan and coat with the sauce, letting it thicken for just 1 to 2 minutes before removing from the heat.

Garnish with parsley if desired before serving.