Crispy Lemon-Caper Chicken Piccata

1. 1
   Slice each chicken breast horizontally in half to create 4 even, thin cutlets.
2. 2
   Place cutlets inside a plastic bag and gently pound the thick ends with a heavy pan until 1/4-inch thick.
3. 3
   Season both sides of the cutlets evenly with salt and black pepper; rest 5 minutes.⏱ 5 min
4. 4
   Place flour on a shallow plate and dredge each chicken cutlet, shaking off any excess.
5. 5
   Heat olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering.
6. 6
   Add chicken cutlets in a single layer and sear undisturbed for 3 minutes until golden brown.⏱ 3 min
7. 7
   Flip cutlets and cook for 2 minutes more until just cooked through, then transfer to a plate.⏱ 2 min
8. 8
   Lower heat to medium, add minced garlic and capers to the pan, and sauté for 30 seconds until fragrant.⏱ 30 sec
9. 9
   Pour in white wine and chicken broth, scraping up browned bits from the pan bottom with a wooden spoon.
10. 10
    Simmer liquid vigorously for 3 to 4 minutes until reduced by half.⏱ 4 min
11. 11
    Remove skillet from heat completely and vigorously swirl in cold butter cubes until the sauce turns glossy and emulsified.
12. 12
    Stir in fresh lemon juice, lemon zest, and parsley; taste sauce and adjust salt if desired.
13. 13
    Spoon the warm sauce generously over the chicken cutlets and serve immediately.