Chicken with Lemon and Capers

Instructions

1. Start by patting the chicken breasts dry with paper towels. Place a piece of plastic wrap over them and gently pound with a meat mallet or the back of a pan until they are about 1/2 inch thick. This ensures even cooking.
2. Season both sides of the chicken breasts with salt and freshly ground black pepper. Lightly dust each piece with flour, tapping off the excess.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chicken breasts to the pan.
4. Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, reduce the heat to medium and add the 2 tablespoons of unsalted butter. Let it melt, then pour in the chicken broth and fresh lemon juice. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
6. Stir in the capers and let the sauce simmer for about 2 minutes to blend the flavors. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
7. Return the chicken to the skillet, spooning some of the sauce over each piece. Allow them to simmer in the sauce for another 2-3 minutes to heat through.
8. Transfer the chicken to a serving plate and spoon the sauce over the top. Sprinkle with chopped fresh parsley and garnish with thin slices of lemon.