Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness (about ½ inch) using a rolling pin or meat mallet. This ensures they cook evenly.

Season and Coat: In a shallow dish, mix flour, salt, and pepper. Lightly dredge each chicken breast in the seasoned flour, shaking off any excess.

Heat the Pan: In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Wait until the mixture is hot and slightly shimmering.

Cook the Chicken: Place the coated chicken breasts in the skillet. Cook for 4-5 minutes on each side, or until golden brown and fully cooked. Transfer the chicken to a plate and cover it loosely with foil to keep warm.

Sauté Garlic: In the same skillet, melt another 2 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Deglaze the Pan: Pour in the white wine (or additional chicken broth if not using wine). Stir to scrape up the browned bits stuck to the pan—they’re packed with flavor! Let it simmer for 2-3 minutes.

Add Flavor: Stir in the chicken broth, fresh lemon juice, and capers. Let the sauce simmer for 4-5 minutes, reducing slightly for a more concentrated flavor.

Return the Chicken: Place the chicken back into the skillet, spooning the sauce generously over the top. Allow it to simmer for 2-3 minutes so the chicken absorbs the tangy, buttery goodness.

Garnish and Serve: Sprinkle fresh parsley over the dish and add thin lemon slices for a decorative touch. Serve immediately with your favorite sides.

Pro Tips for a Perfect Piccata:

Don’t Skip the Capers: These little gems bring a unique, tangy brininess that’s essential to the dish.

Adjust to Taste: Taste the sauce before serving—add a pinch of salt or an extra splash of lemon juice if needed.

Work in Batches: If your skillet isn’t large enough, cook the chicken in batches to ensure each piece gets a proper sear.