-
1
Place the flour in a shallow dish, season generously with salt and pepper, whisk to combine, and set aside.
-
2
Pat the chicken dry with paper towels and cut each breast in half horizontally to form 2 thin pieces.
-
3
Place 1 piece on a work surface, cover with plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet, a rolling pin, or the bottom of a pan; transfer to a large plate.
-
4
Repeat with the remaining 3 pieces of chicken.
-
5
Season both sides with salt and pepper and set aside.
-
6
Heat the oil in a large frying pan over medium heat until shimmering.
-
7
Meanwhile, fit a wire rack over a baking sheet; set aside.
-
8
When the oil is ready, dredge 2 pieces of chicken in the seasoned flour, turn to coat both sides, and shake off any excess.
-
9
Place the chicken in the pan and cook until light golden brown around the edges and cooked through, about 3 to 4 minutes per side.
-
10
Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil.
-
11
Repeat with the remaining 2 pieces of chicken.
-
12
Pour any remaining oil out of the pan, return it to medium heat, and add 1 tablespoon of the butter.
-
13
When it foams, add the garlic and cook, stirring occasionally, until fragrant, about 30 seconds.
-
14
Add the wine, lemon juice, and measured salt and pepper and scrape up any browned bits from the bottom of the pan.
-
15
Increase the heat to medium high and bring the mixture to a simmer.
-
16
Cook until reduced by half and starting to thicken, about 3 to 4 minutes.
-
17
Add the capers, stir to combine, and cook until warmed through, about 30 seconds.
-
18
Remove the pan from the heat.
-
19
Whisk in the remaining 4 tablespoons of butter 1 piece at a time, letting each melt before adding the next, until all of the butter has been added and the sauce has thickened.
-
20
Taste and season with additional salt and pepper as needed.
-
21
Serve immediately with the chicken piccata, spooning some of the sauce over each piece.
