Lemon-Caper Chicken Piccata with Buttery Pan Sauce

Slice each chicken breast horizontally into 2 cutlets, then pound between plastic wrap to an even 1 cm thickness.

Pat the cutlets dry, season generously with salt and pepper, and dredge lightly in flour, shaking off the excess.

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams and subsides.

Sear the cutlets in batches for 2-3 minutes per side, until deeply golden and cooked through (74°C / 165°F internal); transfer to a warm plate.

Reduce heat to medium, add the minced garlic to the pan, and cook for 30 seconds until fragrant.

Pour in the white wine and chicken stock, scraping up all the browned bits, and reduce by half, about 3-4 minutes.

Stir in the lemon juice and drained capers, and simmer 1 more minute.

Off the heat, whisk in the remaining 3 tbsp cold butter one piece at a time to emulsify into a glossy, silky sauce.

Return the chicken and any resting juices to the pan, spoon the sauce over the top, and warm through for 1 minute.

Shower with chopped parsley and serve immediately with lemon slices.