Chicken Piccata

Instructions

1. Prepare the chicken
   Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness with a meat mallet. If breasts are large, slice them in half horizontally before pounding. Pat chicken dry with paper towels.
2. Dredge the chicken
   In a shallow dish, mix flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off excess. Set aside on a plate.
3. Cook the chicken
   Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken pieces (working in batches if necessary) and cook until golden brown, about 3-4 minutes per side. Transfer to a warm plate and cover loosely with foil.
4. Make the sauce
   Using the same pan, add lemon juice, chicken broth, and white wine (if using). Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is reduced by half, about 3-4 minutes.
5. Finish the sauce
   Reduce heat to low and add capers to the pan. Swirl in remaining 2 tablespoons of butter until melted and sauce is slightly thickened. Taste and adjust seasoning if needed.
6. Serve
   Return chicken to the pan, spooning sauce over each piece, or plate the chicken and pour sauce on top. Sprinkle with fresh parsley and garnish with lemon slices. Serve immediately, preferably with pasta, rice, or crusty bread to soak up the delicious sauce.