Season both sides of each chicken cutlet with ½ teaspoon salt and ¼ teaspoon pepper. Dredge lightly in flour, shaking off excess. This thin coating helps the sauce cling while creating a subtle crust—no heavy breading needed.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When the butter foams, add two cutlets. Cook undisturbed for 3 minutes until the underside is golden; flip and cook 2 more minutes. Transfer to a plate and tent loosely with foil. Repeat with remaining oil, butter, and chicken.

Lower heat to medium. Add garlic to the skillet and sauté for 30 seconds—just until fragrant. Pour in white wine, scraping up browned bits with a wooden spoon (that’s flavor!). Let it bubble for 1–2 minutes to reduce slightly.

Stir in lemon juice, chicken broth, and rinsed capers. Simmer gently for 2 minutes until the liquid reduces by about a third. Taste and adjust seasoning—add a pinch of salt or a squeeze more lemon if you like extra tang.

Nestle the seared cutlets back into the sauce. Spoon sauce over each piece and let simmer for another minute, just to heat through. The internal temp should reach 165°F (74°C).

Remove skillet from heat. Swirl in the remaining 2 tablespoons of butter to enrich the sauce—this is the secret to that silky finish. Sprinkle chopped parsley over top.

Transfer chicken to plates, spooning extra sauce and capers over each breast. Pairs beautifully with angel hair pasta, mashed potatoes, or steamed asparagus. You know what? It even tastes great atop a crisp green salad.