Slice the chicken breasts lengthwise to create two thin cutlets from each breast, then place between plastic wrap and pound to an even 1/4-inch thickness using a meat mallet. This ensures uniform cooking. While the chicken rests, combine the flour, finely grated parmesan, garlic powder, salt, and pepper on a shallow plate—I always use King Arthur all-purpose flour for a reliable, even crust. Pat the pounded chicken dry with paper towels before coating, as this helps the flour mixture adhere properly and creates a better golden crust.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming and the pan is hot. Working with one chicken breast at a time, dredge both sides thoroughly in the flour mixture from Step 1, shaking off any excess. Place the coated chicken in the hot pan and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate. The high heat and butter create a flavorful fond (browned bits) on the pan that will build the sauce.

Without wiping the pan, reduce heat to medium and add the dry white wine (Pinot Grigio works beautifully here). Mince the garlic cloves and add them to the pan, scraping up the flavorful browned bits with a wooden spoon to deglaze the pan. Simmer for 4-5 minutes, allowing the wine to reduce slightly and the garlic to infuse the liquid. This creates the aromatic foundation of the piccata sauce.

Drain and rinse the capers to control saltiness, then add them to the pan along with the chicken broth and lemon juice. Stir to combine, then return the cooked chicken from Step 2 to the pan in a single layer. The sauce will partially submerge the chicken. Cover the skillet and simmer on medium-low heat for 3-5 minutes, which allows the flavors to meld while keeping the chicken tender and moist.

Remove the pan from heat and reduce the temperature to low. Cut the 3 tablespoons of butter (I prefer Kerrygold unsalted for its rich flavor) into small pieces and stir into the sauce until fully melted and incorporated. I like to add the butter off-heat to prevent it from breaking and to create a silky, luxurious sauce. Finely chop the fresh parsley and sprinkle generously over the chicken and sauce just before serving for brightness and freshness.