Chicken Piccata

Pat chicken breasts dry with paper towels. Using a meat mallet or the flat side of a chef's knife, gently pound each breast to an even thickness of about ½ inch.

Combine flour, salt, and black pepper in a shallow bowl. Dredge each chicken breast lightly on both sides, shaking off excess, and set aside on a clean plate.

Heat 1.5 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, cook the chicken 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a clean plate.

Return the skillet to medium heat and add the remaining 1.5 tbsp olive oil. Stir in minced garlic and sauté for 30 seconds until fragrant.

Add chicken broth and lemon juice, scraping any browned bits from the pan with a wooden spoon. Simmer for 2 minutes, then stir in capers and butter until the butter melts and the sauce is smooth.

Return the chicken to the skillet, nestling it in the sauce. Heat through for 1 minute, then transfer to serving plates and spoon sauce generously over each piece.

Garnish with fresh parsley and lemon slices. Serve immediately, optionally alongside pasta, rice, or roasted vegetables.