Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.
If necessary, use a mallet or other heavy object to flatten the chicken breasts until they’re about ½ inch (1.25 cm) thick.
Dredge the chicken breasts slices in just a little bit of flour seasoned with salt and pepper. You don’t want a heavy coat, just a very light dusting.
Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.
Heat a large saute pan over medium-high heat. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3 -4 minutes until browned. Turn the chicken slices over and brown on the other side. Remove the chicken slices from the pan and set aside.
Add the wine to the saute pan, stirring and scraping up the browned bits on the bottom of the pan.
Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.
Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.
This recipe is for 4 servings of chicken piccata. Each serving will be half of a chicken breast (1 slice).I recommend using a dry white wine to help mellow out the sharpness of the lemon juice.To omit the alcohol, replace with chicken stock. This will add salt, so be sure to rinse the capers and omit the salt from the seasoned flour used to dust the chicken.For a richer sauce, whisk in a bit of heavy whipping cream at the end.Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.