Step 1: Prepare the Chicken

1. Slice the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about 1/4 inch thickness. This helps with even cooking.
2. Season and Dredge: Season both sides of the chicken with salt and pepper. Dredge each piece in flour, shaking off any excess.

Step 2: Cook the Chicken

1. Heat Oil and Butter: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
2. Fry the Chicken: Add the chicken pieces to the skillet in a single layer (you may need to do this in batches). Cook for about 3–4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Sauce

1. Sauté Garlic: In the same skillet, add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add Liquids: Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 3–5 minutes to reduce slightly.
3. Add Capers and Lemon Juice: Stir in the capers and lemon juice. Allow the sauce to simmer for another minute.

Step 4: Combine and Serve

1. Return Chicken: Return the cooked chicken to the skillet, spooning the sauce over the top. Let it heat through for about 1–2 minutes.
2. Garnish: Remove from heat and garnish with chopped parsley and lemon slices.

Step 5: Serve

1. Plate the Dish: Serve the Chicken Scallopini hot, drizzled with the sauce. It pairs well with pasta, rice, or a fresh salad.