Lemon Chicken Piccata

1. Pound chicken breasts to 1/2-inch thickness. Season flour with salt and pepper, then dredge each chicken breast in the seasoned flour, shaking off excess. 2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside. 3. Reduce heat to medium. Add butter to the skillet and let it melt. Whisk in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. 4. Stir in capers and cook for 2-3 minutes, allowing the sauce to reduce slightly. Return chicken to the skillet and spoon the sauce over the top. 5. Garnish with fresh parsley and serve immediately with pasta or vegetables.