Chicken Piccata

Place each chicken breast between plastic wrap or parchment paper and gently pound them to an even thickness, about 1.5 cm thick.
In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet or frying pan, heat the butter and olive oil over medium-high heat.
Add the chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
Pour in the white wine (if using) and let it simmer for a minute or two to reduce slightly.
Add the chicken broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to reduce and thicken slightly.
Stir in the capers, chopped parsley, and butter. Cook for an additional 2-3 minutes, stirring until the sauce thickens further and the butter is fully incorporated. Season with salt and pepper to taste.
Return the cooked chicken breasts to the skillet, coating them with the piccata sauce. Cook for another 2-3 minutes to heat the chicken through.
Serve hot, garnished with additional chopped parsley if desired.
Enjoy your delicious Chicken Piccata with a tangy lemon-caper sauce!