Okay, apron on.

Place the chicken breasts on a board. Slice them in half horizontally so they’re thinner. Cover with plastic wrap and gently pound them to an even thickness.

Don’t go Hulk-mode — just enough to make them even.

Salt and pepper both sides.

Toss in flour — shake off the extra. You just want a whisper of flour. Enough to crisp, not cake it up.

Heat the olive oil and one tablespoon of butter in your pan over medium. When it’s hot — you’ll know, it starts to shimmer — lay in the chicken.

Don’t crowd the pan. Give those cutlets room to breathe.

Let them cook about 3–4 minutes per side till they’re golden brown and make that little sizzling sound that says, yeah, this is going right.

Remove the chicken and set it on a plate.

Now the fun part. In that same pan — don’t even think about cleaning it — pour in your chicken broth. Scrape those browned bits stuck on the bottom. That’s flavor central.

Add the lemon juice and capers. Stir, let it bubble a little, smell that? That’s the good stuff.

Drop in the last tablespoon of butter. Watch it melt into silky heaven.

Then slide your chicken back in. Let it simmer gently, like 3–5 minutes. Spoon that sauce over each piece, coat them real good.

And just like that... done.

Taste it. Adjust. Maybe a bit more lemon, maybe a pinch more salt. You’re the boss.