Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. Season with salt and pepper.
Dredge the chicken breasts in flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2-3 minutes.
Stir in the remaining 2 tablespoons of butter until melted and the sauce has thickened slightly.
Return the chicken to the skillet and coat with the sauce.
Serve the chicken piccata garnished with chopped parsley.
Enjoy!
