Prepare the chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.

1. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
2. Make the sauce: In the same skillet, add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
3. Add the capers: Stir in the capers and remaining 2 tablespoons of butter. Simmer for another 1-2 minutes until the sauce thickens slightly and the capers are heated through.
4. Return the chicken to the skillet: Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
5. Serve: Garnish with fresh parsley, and serve the Lemon Chicken Piccata over pasta, rice, or with a side of roasted vegetables. Spoon extra sauce over the chicken for added flavor.