Classic Chicken Piccata

Cut the chicken breasts in half lengthwise and gently tap them with a mallet to achieve an even 1/2-inch thickness. Sprinkle both sides of the chicken evenly with salt and pepper for added flavor.

Dip each piece of chicken in a shallow dish of flour, coating the surface evenly, and then gently shake off any excess flour to prevent a thick layer.

Heat 2 tablespoons of oil and 1 1/5 tablespoons of butter in a large skillet over medium-high heat until the mixture starts to shimmer and release a subtle aroma. Carefully place 1/2 of the chicken in the skillet and cook, undisturbed, until it develops a rich brown color and easily releases from the pan, taking 2 1/5 to 3 minutes. Flip the chicken and cook for an additional 2 minutes before removing it from the skillet.

Add a little more oil to the remaining drippings in the skillet and repeat the cooking process with the remaining chicken. Set all of the cooked chicken aside on a plate.

Lower the heat to medium and melt the remaining 1 1/5 tablespoons of butter in the skillet, allowing it to simmer and release its flavors. Add a splash of wine and some capers, stirring gently to combine the ingredients and release any browned bits from the skillet. Bring the mixture to a gentle simmer, allowing it to cook for 2 minutes and slightly reduce in volume.

Add some chicken stock, a squeeze of lemon juice, and some grated lemon zest to the skillet. Stir everything together to create a harmonious sauce.

Return the cooked chicken to the skillet and cook, occasionally turning it in the sauce, until it reaches an internal temperature of 165°F (74°C) and the juices run clear. The sauce should have thickened slightly during this time, taking 3 to 5 minutes.

Remove the skillet from the heat and sprinkle some fresh parsley on top of the chicken before serving.