How to Make Chicken Piccata Like a Chef

Starting from the thick side of the chicken, use a knife to slice down the long side of the chicken, being careful not to slice all of the way through the breast.
Cover the butterflied chicken breast with a layer of plastic wrap. Using a meat mallet or the bottom of a pan, pound the chicken breast to about ¼ of an inch thick.
Remove the plastic wrap and season the chicken breast on both sides with salt and pepper. Dredge the chicken in all-purpose flour.
Preheat a large pan over medium heat. Once hot, add oil to the pan. When the oil begins to smoke, add the chicken breast and sear for 2-3 minutes on each side. Once the breast is seared, transfer to a wire rack lined baking tray.
Deglaze pan with white wine and chicken stock. Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce by half.
Cut the heat from the pan and add the lemon juice. Begin to add cubes of butter one at a time, constantly swirling the pan to emulsify the sauce.
Once the sauce is thick enough to coat the back of a spoon, add the sliced garlic to the pan and let the garlic slices lightly cook into the sauce.
Transfer cooked chicken to a plate, and spoon sauce over top.
Garnish with chopped parsley.

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