2 boneless, skinless chicken breasts
Salt and black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
Slice chicken breasts in half horizontally to make thin cutlets
Season both sides with salt and black pepper
Dredge chicken in flour and shake off excess
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat
Cook chicken until golden and cooked through, about 3 to 4 minutes per side
Transfer chicken to a plate
Add garlic to the skillet and cook for 30 seconds
Add chicken broth, lemon juice, and capers
Simmer for 2 to 3 minutes
Stir in remaining butter
Return chicken to the skillet and coat with sauce
Sprinkle with parsley and serve