Don’t be deceived by what might look like a complicated recipe. It’s easy to follow and is a delicious meal!

Ingredients:

a 3/4-pound whole skinless boneless chicken breast, halved lengthwise

Kosher salt

1/2 cup all purpose flour

4 garlic cloves, smashed

4 tablespoons unsalted butter, cut into pieces

3 tablespoons olive oil, divided

1/3 cup dry white wine

1 tablespoon drained bottled capers, chopped

2 tablespoons fresh lemon juice

3 tablespoon minced fresh parsley leaves

lemon wedges for serving

Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

In a large heavy skillet, heat 2 tablespoons of oil over moderately high heat. Working in batches, if needed, cook cutlets without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

Add garlic and remaining 1 tablespoon of oil to the skillet, stirring often, and reducing heat, until garlic is golden brown, about 2 minutes. Add wine and capers and cook, scraping up any browned bits stuck to the bottom of the pan, until liquid is almost completely evaporated, about 3 minutes.

Add 1/2 cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

Return chicken to the skillet, and simmer until chicken is cooked through. Sauce should be thick enough to coat a spoon, about 2 minutes. Remove from heat, and stir lemon juice into the sauce; season with salt.

Transfer chicken and sauce to a platter; top with chopped parsley, and serve with lemon wedges.