Begin by placing the boneless, skinless chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.

Season the chicken lightly with salt and pepper, and then coat each breast in flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Add the chicken breasts to the pan, sear for 4-5 minutes on each side until golden brown and cooked through.

Transfer the chicken to a warm plate and cover.

In the same skillet, lower the heat to medium, add 2 tablespoons of butter and allow it to melt.

Pour in 1/2 cup of fresh lemon juice and 1/4 cup of capers, stirring well, and let the sauce simmer for about 3 minutes.

Return the seared chicken to the skillet, spoon the sauce over and let them simmer together for an additional 2-3 minutes.

Plate the Chicken Piccata, drizzling extra sauce over the top, and garnish with freshly chopped parsley.