Chicken Piccata Lemon Butter Chicken Piccata with Capers and Fresh Parsley Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1/2 cup all-purpose flour, for dredging 2 tablespoons olive oil 2 tablespoons unsalted butter 1/2 cup dry white wine (or chicken broth) 1/3 cup fresh lemon juice (about 2 lemons) 1/4 cup brined capers, drained and rinsed 2 tablespoons chopped fresh parsley Lemon slices, for garnish Directions: Slice chicken breasts horizontally to make thinner cutlets. Pound lightly if needed for even thickness. Season chicken with salt and pepper, then dredge lightly in flour. Shake off excess. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm. Deglaze the pan with white wine, scraping up browned bits. Let it reduce by half. Stir in lemon juice and capers. Simmer for 2 minutes. Return chicken to pan and simmer another 2 minutes, spooning sauce over the top. Stir in remaining tablespoon of butter and sprinkle with parsley. Serve with lemon slices for garnish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 390 kcal per serving | Servings: 4 servings #chickenpiccata #lemonchicken #capersauce #easydinner #italianchicken #weeknightmeals #butterychicken #citrusrecipes #flavorfuldinners #classicrecipes #quickmeals #skilletchicken #parsleygarnish #freshflavors #simpleeats #lemonyflavor #homecook #panseared #chickendinner #comfortfood Bright, buttery, and bursting with citrus flavor — this Chicken Piccata is the perfect weeknight dinner upgrade!

Beef and Balsamic Glaze Pan-Seared Beef Medallions with Sweet Balsamic Glaze Reduction Ingredients: 1 1/2 lbs beef tenderloin medallions or sirloin steaks, about 1-inch thick Salt and freshly ground black pepper, to taste 1 tablespoon olive oil 3 cloves garlic, minced 1/2 cup balsamic vinegar 2 tablespoons brown sugar 2 tablespoons unsalted butter 1 teaspoon fresh rosemary, finely chopped (optional) Fresh parsley, chopped (for garnish) Directions: Pat the beef dry and season both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear beef medallions for 3–4 minutes per side for medium-rare (or to desired doneness). Transfer to a plate and tent with foil. Lower heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds. Pour in balsamic vinegar and add brown sugar. Stir and let it simmer for 5–7 minutes, until slightly thickened. Add butter and rosemary (if using), stirring until the glaze is smooth and glossy. Return the beef to the pan and spoon glaze over each piece for 1–2 minutes. Serve warm, garnished with chopped parsley. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #beefrecipe #balsamicglaze #steakdinner #beefmedallions #gourmetathome #easysteakrecipe #dinnerpartyfood #sauceoversteak #romanticdinner #pansearedbeef #simplegourmet #weeknightgourmet #homemadesauce #beeflover #steaknight #reductionrecipes #easyentrees #dinnerideas #kitcheninspo #flavorpacked ✨Elegant doesn’t have to be complicated! These Beef Medallions with Balsamic Glaze are perfect for a fancy dinner at home 🥩🍷🔥