Chicken Piccata

Slice chicken breasts horizontally (butterfly) and pound to 1/4 inch thickness. Pat dry with paper towels.

Combine salt, pepper, and flour in a bowl and dredge chicken until evenly coated.

Add olive oil and half of butter to a large skillet over medium-high heat. Add chicken and sear on both sides (~2 min/side).

Add garlic and saute until fragrent.

Add chicken stock, white wine, lemon juice, capers, and bring to a simmer. Lower heat to medium-low.

Let simmer for (at least) 30 mins, turning chicken over halfway. Add more wine or chicken stock if liquid gets too low. Remove from heat after liquid has reduced by about half.

Serve, optionally over pasta, drizzling the sauce over the chicken.