Step 1

Sprinkle both sides of each chicken breast liberally with salt and pepper.

Step 2

Place the flour in a shallow bowl, and dip each chicken breast to coat. Coat both sides and shake off any excess. Set aside.

Step 3

Heat a large skillet with olive oil and 3 tablespoons of butter over medium-high heat.

Step 4

Once the butter is melted and begins to shimmer/crackle, add the chicken.

Step 5

Brown the chicken for 3-4 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a foil-tented plate.

Step 6

Add the white wine (or chicken stock), lemon juice, and capers to the pan, and lightly scrape the bottom of the pan to deglaze.

Step 7

Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened.

Step 8

Return the chicken to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.