Perfect Chicken Piccata

Slice each chicken breast in half lengthwise and lightly pound to 1/2-inch thickness. Season both sides evenly with kosher salt and ground black pepper. Dredge each chicken piece in all-purpose flour, coating the surface completely and shaking off any excess flour.

Heat 2 tablespoons olive oil and 1 ½ tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add half of the chicken pieces and cook, undisturbed, until browned and easily released from the skillet, 2 ½ to 3 minutes. Flip the chicken and cook for an additional 2 minutes. Remove the first batch of chicken and set aside. Add remaining 1 tablespoon oil to the skillet drippings and repeat cooking process with the remaining chicken pieces.

Reduce skillet heat to medium and melt the remaining 1 ½ tablespoons butter. Add dry white wine and rinsed capers, stirring and scraping to release any browned bits from the bottom of the skillet; bring the mixture to a simmer. Cook for 2 minutes to slightly reduce the liquid. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring the sauce to a simmer and cook for an additional 2 minutes.

Return the chicken pieces to the skillet and cook, turning occasionally in the sauce, until the chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, about 3 to 5 minutes.

Remove the skillet from heat and sprinkle the chicken with chopped fresh parsley before serving.