Easy Chicken Piccata

Step 1 -Season the chicken breasts with the salt and the pepper.

Step 2 -In a shallow bowl, add the flour.

Step 3 -Dredge the chicken breasts in the flour and shake off any excess.

Step 4 -In a large skillet over medium-high heat, add 2 tablespoons of the butter and 3 tablespoons of the olive oil and cook, while stirring gently, until the butter has melted and begins to sizzle.

Step 5 -Add 2 of the chicken breasts to the hot butter mixture and cook, undisturbed until the chicken breasts are browned on the bottom, about 3 minutes.

Step 6 -Flip the chicken breasts and cook, undisturbed, until they reach an internal temperature of 165 degrees F, about 3 minutes.

Step 7 -Transfer the cooked chicken breasts to a plate.

Step 8 -In the same skillet, heat 2 tablespoons of the remaining butter and the remaining olive oil and cook, while stirring, until the butter melts and begins to sizzle.

Step 9 -Add the remaining chicken breasts to the butter mixture and repeat the cooking process, then transfer the chicken breasts to the plate with the first batch.

Step 10 -Transfer the skillet from the heat.

Step 11 -Add the lemon juice, the stock, and the capers to the skillet.

Step 12 -Return the skillet to medium-high heat and bring the stock mixture to a boil, while scraping the bottom of the pan to release the browned bits.

Step 13 -Taste the sauce mixture for seasoning and add the salt and the pepper, as needed.

Step 14 -Add the chicken breasts to the sauce mixture and let it simmer for 5 minutes.

Step 15 -Transfer the chicken breasts to a serving plate, reserving the sauce mixture in the pan.

Step 16 -Add the remaining butter to the sauce mixture and whisk vigorously until it thickens slightly.

Step 17 -Pour the sauce over the chicken breasts.

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