Scale

2 boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)

Salt and black pepper (to taste)

1/2 cup all-purpose flour (for dredging)

2 tbsp olive oil

3 tbsp unsalted butter (divided)

1/2 cup chicken broth

1/3 cup fresh lemon juice

1/4 cup capers (drained)

1/4 cup fresh parsley (chopped)

Prepare the Chicken:

Season the chicken cutlets with salt and black pepper.

Dredge each piece in flour, shaking off excess.

Cook the Chicken:

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.

Cook the chicken for 3-4 minutes per side until golden brown and cooked through.

Transfer to a plate and cover to keep warm.

Make the Sauce:

In the same skillet, add chicken broth, lemon juice, and capers.

Bring to a simmer, scraping up any browned bits from the pan.

Reduce heat and stir in the remaining 2 tbsp butter until melted.

Combine & Serve:

Return the chicken to the pan and spoon the sauce over it.

Garnish with fresh parsley and serve immediately.

Serving Suggestions:

Serve with pasta, mashed potatoes, or steamed vegetables.

Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.