Begin by gently pounding the chicken breasts to an even thickness of about ¼ inch using a meat mallet or rolling pin. Season both sides with salt and pepper, then lightly dredge the chicken in flour, shaking off any excess.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat until shimmering. Carefully add the coated chicken breasts to the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side until they turn golden brown and reach an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and cover to keep warm.

In the same skillet where you cooked the chicken, the residual flavors will enhance your lemon-butter sauce. Add 1 tablespoon of butter and minced garlic to the skillet, sautéing for about 30 seconds until fragrant. Then, pour in ½ cup of white wine or chicken broth, scraping the bottom with a wooden spoon to deglaze. Let the mixture simmer for 2 minutes, reducing the liquid by half.

Next, add 1 cup of chicken broth and the juice of 1 freshly squeezed lemon to the skillet, stirring to combine. Increase the heat slightly and let the sauce simmer for 3-4 minutes until it thickens slightly and the flavors meld together.

To enhance the richness of the sauce, stir in 2 tablespoons of cold unsalted butter until melted. If using, toss in the capers for an added briny depth. Taste the sauce and adjust the seasoning with salt and pepper as needed.

Return the cooked chicken breasts to the skillet, spooning the luscious lemon-butter sauce over each piece. Allow everything to simmer together for an additional 1-2 minutes.

Transfer the Chicken Scallopini onto your serving plates, drizzling more sauce from the skillet over the chicken. Garnish with freshly chopped parsley and serve immediately with your favorite sides.