Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet, lightly pound the chicken until it’s about ½ inch thick. This ensures the chicken cooks evenly. Once done, season both sides with salt and freshly ground black pepper.

Place your all-purpose flour in a shallow dish. Coat each chicken breast by dredging it in the flour, making sure to shake off any excess. This will give the chicken a light crust when cooked.

Heat olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt, creating a rich base for frying. Place the chicken in the skillet, cooking for about 3-4 minutes on each side until it’s golden brown and cooked through. The internal temperature should read 165°F. Remove the chicken and set aside.

Using the same skillet, add lemon juice, chicken broth, and drained capers. Scrape up all the browned bits from the bottom of the pan. Simmer for about 5 minutes, letting the sauce reduce slightly.

Stir the remaining butter and some freshly chopped parsley into the simmering sauce. Return the chicken breasts to the skillet, reduce heat, and spoon the sauce over the chicken. Cook for an additional 2-3 minutes, allowing the chicken to soak up the sauce. Taste and adjust seasoning if needed.

Serve your chicken piccata hot, garnished with lemon slices and more parsley if preferred. Pair with pasta, steamed veggies, or anything your heart desires!