Preparation Steps

• Place the chicken between sheets of plastic and pound to an even 3/4-inch thickness. Pat dry, season both sides generously with salt and pepper, and let rest 10 minutes.
• Stir the flour with a pinch of salt and pepper on a shallow plate. Dredge each chicken breast lightly, shaking off the excess.
• Heat a 12-inch skillet over medium heat. Add olive oil and 1 tablespoon of the butter. Sear the chicken until well browned, 4–6 minutes on the first side and 3–4 minutes on the second. Transfer to a plate and tent with foil.
• Lower the heat to medium-low. Melt the remaining 2 tablespoons butter in the pan, then add the garlic. Cook, stirring, until fragrant, 45–60 seconds (do not brown).
• Deglaze with the chicken broth and 2 tablespoons of the lemon juice, scraping up any browned bits. Stir in the capers and simmer 2–3 minutes to reduce slightly.
• Pour in the heavy cream and any resting juices from the chicken. Bring to a gentle simmer over low heat and cook 3–5 minutes, stirring, until the sauce lightly coats a spoon. If it thickens too much, whisk in a splash of broth or water.
• Off the heat, stir in the remaining 1/2 tablespoon lemon juice, the parsley, and the optional lemon zest. Taste and season with more salt and pepper as needed.
• Nestle the chicken back into the skillet, turning to coat in the sauce. Simmer on low for about 2 minutes to warm through.
• Garnish with extra parsley and thin lemon slices. Serve hot over pasta, rice, or creamy mashed potatoes.