Lemon Garlic Chicken Piccata

1Place the chicken breasts on a cutting board and slice each horizontally to create 4 thin cutlets. Season both sides of each cutlet generously with salt and freshly ground black pepper.

2Place the flour in a shallow dish. Dredge each chicken cutlet in the flour, shaking off any excess.

3Heat olive oil (3 tablespoons) and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.

4Add the chicken cutlets to the skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook for about 3 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a warm plate.

5Reduce heat to medium and add the minced garlic (4 cloves) to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn it.

6Pour in the chicken broth and lemon juice, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the sauce to a simmer and cook for 3-4 minutes until slightly reduced.

7Stir in the sour cream (¼ cup) and remaining 2 tablespoons of butter until the sauce is smooth and creamy. If using, add the capers (2 tablespoons) and stir to combine. Adjust seasoning with salt and pepper to taste.

8Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Simmer for another 1-2 minutes to heat through and allow flavors to meld.

9Transfer the chicken to serving plates, spoon extra sauce over the top, and garnish with chopped fresh parsley.

10Serve immediately with your choice of side, such as pasta, rice, or steamed vegetables.