Chicken Piccata with Lemon Caper Sauce

INGREDIENTS:

4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chicken broth
1/4 cup lemon juice
2 tablespoons capers, drained
1 tablespoon fresh parsley, chopped
Lemon slices, for garnish

DIRECTIONS:

Prepare the Chicken:
Flatten the chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin. In a shallow bowl, mix flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess.
Cook the Chicken:
In a large skillet, heat olive oil and butter over medium heat. Add chicken; cook until golden brown on each side and no longer pink, about 3-4 minutes per side. Remove chicken from the skillet and keep warm.
Make the Lemon Sauce:
In the same skillet, add chicken broth and lemon juice. Bring to a boil while scraping up any browned bits from the pan. Stir in capers and simmer until the sauce is slightly reduced, about 2 minutes.
Serve:
Return chicken to the skillet and heat through. Garnish with chopped parsley and lemon slices. Serve the chicken drizzled with the lemon caper sauce.