Dreamy Chicken Piccata

Step 1 -On a cutting board with a sharp knife, trim the excess fat from the chicken breasts.

Step 2 -Using plastic wrap, cover the chicken breasts, then with a meat mallet, pound the chicken breasts until they are about 1/2-3/4-inch-thick.

Step 3 -Cut each of the chicken breasts in half to make 6 pieces about the size of the palm of your hand.

Step 4 -Season both sides of the chicken pieces with the salt and the black pepper.

Step 5 -In a heavy skillet over medium heat, add the olive oil.

Step 6 -While the olive oil is heating, in a medium shallow bowl, add the flour.

Step 7 -Lightly coat each piece of the chicken on both sides with the flour.

Step 8 -When the olive oil is very hot but not smoking, add the chicken pieces in batches and cook until golden-brown on both sides and the meat reaches an internal temperature of 165 degrees F, about 3-4 minutes per side.

Step 9 -Transfer the chicken pieces to a paper-towel-lined plate and allow them to drain.

Step 10 -Repeat until all of the chicken pieces are cooked.

Step 11 -Reduce the heat to medium-low.

Step 12 -Add the butter to the same skillet and let it melt.

Step 13 -Add the garlic to the melted butter and cook, while stirring, until fragrant, about 1 minute.

Step 14 -Add the chicken broth and the lemon juice to the garlic-butter mixture and whisk, while scraping the bottom of the pan to release the browned bits.

Step 15 -Add the capers and 1/2 of the chopped parsley to the sauce mixture and stir to combine.

Step 16 -Add the chicken pieces to the sauce mixture and spoon the sauce over top of the chicken.

Step 17 -Let the chicken simmer in the sauce until the sauce reduces by 1/2, about 3-5 minutes.

Step 18 -Serve the piccata garnished with the remaining chopped parsley and the lemon slices.