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1
The first step is to pound your chicken breasts to a uniform thinness.
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2
I put one breast at a time into a gallon zip bag and pound with a rolling pin.
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3
Melt 1 tablespoon of butter and a little olive oil in a large saute pan.
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4
Put a few spoonfuls of flour in the bag with one chicken piece, give it a shake to coat the chicken completely, then saute in the oil and butter for 3 minutes on each side.
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5
Repeat with all of your chicken.
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6
You will probably need to add a little more butter and olive oil with each piece.
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7
Keep your chicken pieces covered on a plate nearby.
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8
When all the chicken has been cooked and set aside, add chopped garlic, in an amount that you like, to the pan.
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9
You may need to add a little more olive oil, again.
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10
Saute for 2 minutes.
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11
Add 1/2 cup chicken broth, whisk it all together, and simmer a few more minutes.
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12
When your sauce starts to thicken, whisk in a little more butter.
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13
Squeeze some fresh lemon juice into the sauce, add a tablespoon of capers, or more of each if you really love those ingredients.
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14
Now add back your chicken pieces, and let them re-warm in the pan for a couple of minutes.
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15
Serve over your choice of pasta, with a bit of sauce poured over each.
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16
Sprinkle on some grated Parmigiano Reggiano, freshly cracked pepper, and salt to taste.
