Chicken with Capers and Lemon

Instructions

1. Start by seasoning the chicken breasts on both sides generously with salt and freshly ground black pepper.
2. Lightly coat each chicken breast in flour, ensuring even coverage. Shake off any excess flour.
3. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Tip: Use a non-stick or stainless-steel skillet for the best results.
4. Once the butter has melted and is bubbling, add the chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Tip: Avoid crowding the pan to ensure even cooking.
5. Remove the chicken breasts from the skillet and place them on a plate. Cover with foil to keep warm.
6. In the same skillet, add the chicken broth and lemon juice. Bring the mixture to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Tip: This process, known as deglazing, adds rich flavor to the sauce.
7. Stir in the remaining 2 tablespoons of butter and capers, allowing the butter to melt and the sauce to thicken slightly. Season with additional salt and pepper to taste.
8. Return the chicken breasts to the skillet, spooning the sauce over them. Let them warm through for about 2 minutes.
9. Garnish with chopped parsley and lemon slices, if using. Serve the chicken hot, drizzled with the pan sauce.