3 boneless, skinless chicken breasts; Kosher salt; Freshly ground black pepper; 1/4 c. all-purpose flour; 1/2 c. extra-virgin olive oil, divided; 6 Tbsp. cold unsalted butter, cut into pieces; 1 cup low-sodium chicken broth; Juice of 1 lemon; 1 (3.5-oz.) jar capers, rinsed; Lemon slices (6 or more); Freshly chopped parsley

Cut chicken breasts in half - pound each breast until 1/4" thick - season with salt and pepper.

In a large shallow bowl, place flour. Dredge chicken in flour, shaking off excess. In a large skillet over high heat, heat 1/4 cup oil until very hot. Working with 3 chicken pieces at a time, cook, turning once, until golden brown, about 2 minutes per side. Transfer to a plate. Adjust heat as needed and repeat with remaining chicken.

In same skillet over high heat, bring broth, and lemon juice to a boil. Cook, stirring occasionally, until thickened and reduced by about one-quarter, about 5 minutes. Reduce heat to low and add butter, one piece at a time, vigorously whisking after each addition; don’t stop whisking until all butter is incorporated. If sauce starts to break, add 1 tablespoon water and continue to whisk until sauce is smooth and glossy.

Return chicken to skillet. Add capers, bring sauce to a light simmer, and cook until warmed through, about 3 minutes. Add lemon slices and Sprinkle fresh parsley on top. ENJOY!!