Cut chicken breasts by cutting in half horizontally, and then pounding to an even thickness using a meat mallet. See post above for tips on pounding the chicken without a mallet!

Season chicken with one teaspoon each of salt & pepper on both sides.

On a large plate, add flour and season with the remaining salt & pepper.

Dip the chicken cutlets into the flour so they are well coated, shaking off excess clumps. When all four pieces are coated, set aside.

Finely dice the shallot and grate or crush the garlic cloves.

In a large skillet, heat the olive oil over medium heat. When hot, add the chicken, 2 pieces at a time so you don’t crowd the skillet. Cook until golden, about 3-4 minutes, and then flip over to cook the other side. When done, remove to a plate and repeat with the other two pieces.

In the same skillet, add the shallot and cook until it just starts to become translucent, about 3-5 minutes. Add garlic and cook for an additional minute.

Add the white wine and stir, scraping up all the browned bits from the bottom of the pan. After scraping up as much as you can, add the chicken stock and whisk until smooth.

Lower the heat to medium low, and simmer until the sauce is reduced and thickened, about 5 minutes.

Add butter, lemon juice and zest, and capers, and whisk until the sauce becomes velvety – just a few minutes.

Turn off the heat and add the chicken back to the pan. Spoon the pan sauce over the chicken.

Garnish with fresh parsley and lemon slices, if using.

Enjoy Chicken Piccata with a creamy side dish such as Garlic Mashed Potatoes or a cheesy polenta, grilled asparagus, and a glass of Sauvignon Blanc.