Slice the chicken breasts horizontally into 1/2-inch thick cutlets, then season both sides generously with salt and pepper. Place the flour in a shallow bowl or plate. Set up your workspace with the seasoned chicken, flour, and a clean plate nearby for the floured cutlets. I always use King Arthur all-purpose flour because it creates a beautifully golden, crispy exterior that holds up well during cooking.

Working with one cutlet at a time, coat both sides evenly with flour, shaking off excess. Heat the olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place the floured chicken cutlets in the pan (work in batches if needed to avoid crowding). Sear for approximately 3 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm in a 200°F oven while you prepare the sauce.

Return the skillet to medium heat and add the butter to the remaining oil and browned bits in the pan. Once melted and foaming, immediately add the minced garlic and sauté for about 30 seconds until fragrant—don't let it brown. Pour in the white wine and use a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pan. These caramelized pieces are crucial for deep flavor development in your sauce.

Add the freshly squeezed lemon juice and drained capers to the pan, stirring well to combine. I like to rinse the capers first to control the saltiness and prevent the sauce from becoming too briny. Let the sauce come to a gentle simmer for 1-2 minutes to allow the flavors to meld together. The sauce should be bright, tangy, and balanced—taste and adjust seasoning if needed.

Remove the warm chicken from the oven and carefully place the cutlets back into the simmering sauce. Gently simmer together for 4-5 minutes, allowing the chicken to absorb the bright flavors and the sauce to coat each piece evenly. The chicken should be tender and heated through, with the sauce clinging to it beautifully. Tear or chop fresh parsley and sprinkle generously over the top just before serving. Serve immediately with fresh lemon wedges on the side for those who want extra brightness.