Instructions

• Place the 4–5 boneless skinless chicken cutlets (about 1.25 lb) between sheets of plastic wrap or in a zip-top bag and pound thin. Season both sides with salt and pepper to taste.
• Put the 1/2 cup all-purpose flour in a shallow dish. Dredge each cutlet in the flour, shaking off any excess. Set the dredged cutlets on a plate.
• Heat a large skillet over medium heat and add 1–2 tbsp olive oil. When the oil shimmers, add the chicken cutlets in a single layer (work in batches if needed so they do not crowd the pan).
• Brown the cutlets about 3–4 minutes per side, until golden. Transfer the browned cutlets to a plate and set aside. Reduce heat to medium-low.
• Add the 2 cloves minced garlic to the skillet and cook, stirring constantly, about 15–30 seconds until fragrant but not browned. If the pan seems too hot, briefly remove it from the heat while adding the garlic, then return to the burner at medium-low.
• Pour in the 2 cups chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Increase heat to bring the liquid to a light boil.
• Let the broth simmer until it has reduced slightly, about 3–5 minutes.
• Stir in the 1/3 cup fresh lemon juice and the 2 tbsp capers (drained and rinsed). Simmer until the sauce reduces again and is slightly thickened, about 3–4 minutes.
• Stir in the 1 tbsp unsalted butter until melted. Return the browned chicken and any accumulated juices on the plate to the skillet. Simmer over medium-low heat 2–4 minutes, spooning sauce over the cutlets, until the chicken is heated through and the sauce reaches your desired thickness.
• Remove the skillet from the heat. If using, gently stir in 1 tbsp plain Greek yogurt (or more to taste) to slightly cream the sauce; this step is optional.
• Serve the chicken alone or over angel hair pasta if desired. Garnish with sliced lemons and parsley.