Preheat your oven to 400°F.

Start by preparing the rosemary roasted Yukon Gold potatoes. In a large mixing bowl, toss the potato cubes with olive oil, chopped rosemary, salt, and pepper until they are evenly coated. Transfer the potatoes onto a baking sheet and spread them out in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy.

While the potatoes are roasting, season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.

Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth, lemon juice, and capers. Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer and cook for about 2-3 minutes until slightly thickened.

Return the chicken breasts to the skillet, spooning the lemon-caper sauce over them. Cook for an additional 2 minutes to allow the flavors to meld together.

While the chicken is finishing up, steam the broccoli florets until tender-crisp. This usually takes about 5-7 minutes, depending on your desired level of crispness.

Once everything is ready, serve the Hicken Piccata alongside the rosemary roasted Yukon Gold potatoes and steamed broccoli. Garnish with chopped fresh parsley. Enjoy!