Easy Chicken Piccata

Slice the chicken breasts lengthwise to create 4 thinner cutlets, trimming away any excess fat. Season the chicken generously with salt, pepper, and garlic powder. Carefully coat each chicken cutlet in flour, shaking off any excess.

Add 2 tablespoons of butter and the olive oil to a skillet, heating over medium-high heat until the butter is melted and the pan is hot.

Place the flour-coated chicken pieces in the skillet and cook for 4-5 minutes per side until golden brown. Once both sides are evenly browned, transfer the chicken to a clean plate.

Remove the skillet from the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.

Stir the heavy cream into the pan and return it to the heat. Once the sauce begins bubbling, carefully return the chicken cutlets to the skillet. Note: If preparing without cream, increase the chicken broth to 3/4 cup.

Simmer the chicken in the sauce for an additional 5 minutes, or until the chicken is fully cooked and the sauce has reduced to your desired consistency. If the sauce becomes too thick, gradually add more broth to thin it out.

Plate the chicken and spoon the pan sauce over the top. Garnish with freshly chopped parsley and/or grated parmesan cheese, if desired.