Pour buttermilk over chicken, and add 1 teaspoon kosher salt and 1 teaspoon freshly-ground black pepper.

Remove the chicken breasts from the refrigerator and dredge them in the flour mixture until they are fully coated.

Discard any remaining flour mixture.

Southern Living Chicken Piccata in the pan ready to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Add canola oil to a non-stick skillet over medium heat.

Remove the cooked chicken breasts from the skillet, rest them on a plate, and set aside.

Without wiping the skillet clean, add 4 tablespoons butter and allow it to melt.

Southern Living Chicken Piccata ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cook, stirring occasionally, until the garlic becomes golden and fragrant (about 1 minute).

Add white wine and stir, scraping the bottom of the pan to deglaze.

Add lemon juice and gently simmer until the sauce begins to thicken (about 3 minutes).

Southern Living Chicken Piccata marinating the chicken

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Reduce heat to low and add remaining 1 tablespoon of cold butter.

Stir until the butter fully melts and the sauce takes on a rich sheen.

Serve one breast per plate alongside pasta or polenta.

Southern Living Chicken Piccata dredging the chicken in the flour mixture

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Chicken Piccata chicken coated on cooling rack

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Chicken Piccata cooking the chicken

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Chicken Piccata on the plate after cooking

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Chicken Piccata starting the sauce

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Chicken Piccata after adding the wine to the pan

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Chicken Piccata adding the last of the butter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Chicken Piccata adding the chicken back to the skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox