Prepare the lemon, parsley, and garlic: Juice the lemon, chop the parsley, and mince the garlic. Set aside. prep

Prepare the chicken: Trim excess fat from the chicken breasts. Cover with plastic wrap and pound them to an even thickness (½-3/4 inch). Cut each into 4-6 pieces. Season with salt and pepper. prep

Heat the oil: In a large skillet, heat olive oil over medium heat until shimmering. prep

Coat chicken in flour: Lightly dredge each chicken piece in flour, ensuring an even coating. prep

Cook the chicken: Add the chicken to the hot oil, cooking for 3-5 minutes per side, until golden brown. Avoid overcrowding the skillet. Transfer chicken to a plate. cook

Make the sauce: Reduce heat to medium-low. Add butter and minced garlic to the skillet, sauté for 1 minute. Add chicken broth and lemon juice, whisking to deglaze. mix

Add capers and parsley: Stir in capers and half of the chopped parsley. Bring the sauce to a simmer, then return chicken to the skillet. Spoon sauce over the chicken. cook

Simmer and serve: Allow the chicken to simmer in the sauce for 3-5 minutes, until the sauce reduces by half. Sprinkle the remaining parsley over the chicken before serving. finish