Chicken Piccata

Instructions

1. 1
   Slice each chicken breast horizontally to create 2 thin cutlets. Pound to 1/2-inch thickness.
2. 2
   Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour, shaking off excess.
3. 3
   Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden and cooked through. Transfer to a plate.
4. 4
   Add chicken broth and lemon juice to the pan. Scrape up any browned bits and simmer for 2-3 minutes.
5. 5
   Stir in capers and the remaining 2 tablespoons butter. Whisk until the sauce is glossy.
6. 6
   Return chicken and juices to the pan. Simmer 1-2 minutes. Garnish with parsley and lemon slices. Serve hot.