Step 1

Slice chicken breasts in half lengthwise and place each piece between two pieces of plastic wrap or wax paper. Pound out to an even thickness of about 1/2-inch. Season with salt and pepper.

Step 2

Add flour to a shallow dish and season with salt and pepper. Stir to combine.

Step 3

Working one at a time, dredge chicken in flour, pressing flour into chicken. Gently shake off excess and set aside.

Step 4

In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Working in batches if needed, brown cutlets on one side until deep golden brown, about 2 minutes, without disturbing them.

Step 5

Flip and cook until the chicken is nearly cooked through, about 30 seconds. Remove to a plate and set aside.

Step 6

Add garlic and remaining olive oil to skillet. Cook, stirring frequently, until garlic is golden brown, about 2 minutes.

Step 7

Add wine and capers and cook, scraping up any brown bits from pan, until liquid is almost gone, about 3 minutes.

Step 8

Add 1/2 cup of water, then the butter. Swirl pan while butter melts, about 1 minute.

Step 9

Return chicken to skillet and let cook until chicken is cooked through and sauce has thickened, about 2 minutes.

Step 10

Remove from heat and stir in lemon juice. Adjust seasoning as needed.

Step 11

Serve and enjoy!