Chicken Piccata

Pat chicken dry and season both sides evenly with salt and black pepper.

Dredge each piece lightly in flour, shaking off any excess coating.

Heat olive oil and butter together in a large skillet over medium-high heat.

Sear chicken 3–4 minutes per side until golden brown and cooked through.

Transfer chicken to a plate and tent loosely to keep warm.

Add garlic to the same pan and sauté for 30 seconds until fragrant.

Pour in chicken broth and lemon juice, scraping up browned bits from the pan.

Stir in capers and simmer 3–5 minutes until the sauce slightly reduces.

Return chicken to the skillet and spoon sauce over the top to coat.

Garnish with parsley and serve immediately.