1. Prepare the Chicken Breasts

Start by preparing the chicken breasts. Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness using a meat mallet or rolling pin. Aim for about 1/2-inch thick chicken breasts. This step ensures that the chicken cooks quickly and evenly.

Once the chicken is pounded, season both sides with salt and freshly ground black pepper. This will help enhance the flavors of the chicken and the sauce.

2. Dredge the Chicken in Flour

In a shallow dish, place the flour. Lightly dredge each chicken breast in the flour, shaking off any excess. This will create a light coating on the chicken that will help it brown beautifully in the pan.

3. Cook the Chicken

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken breasts. Cook the chicken for about 3-4 minutes per side, or until they are golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover loosely with foil to keep warm.

4. Make the Piccata Sauce

In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt and the oil to heat up. Add the white wine to the pan and bring it to a simmer. Cook for 2-3 minutes, allowing the wine to reduce slightly.

Add the fresh lemon juice to the pan and continue to cook for another 1-2 minutes. The acidity from the lemon juice will balance out the richness of the butter and wine, creating a vibrant, flavorful sauce.

Next, add the capers to the sauce, stirring gently. Let the sauce simmer for another 1-2 minutes so the flavors meld together.

5. Return the Chicken to the Pan

Once the sauce is ready, return the cooked chicken breasts to the pan. Spoon some of the sauce over the chicken and let the chicken simmer in the sauce for another 1-2 minutes, allowing the chicken to absorb the flavors of the piccata sauce.

6. Garnish and Serve

Once the chicken is fully coated in the sauce, transfer the chicken to serving plates. Spoon any remaining sauce from the pan over the top of the chicken. Garnish the dish with freshly chopped parsley for a burst of color and freshness.

Serve the Chicken Piccata with Lemon and Capers with your choice of sides, such as pasta, rice, or roasted vegetables. This dish is best enjoyed immediately while the chicken is still warm and tender.