4 boneless-skinless chicken breasts, cut in half

1/2 cup plus 1 teaspoon all-purpose flour, divided

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2½ tablespoons butter, divided

2 tablespoons olive oil, divided

5 medium garlic cloves, peeled and thinly sliced

1/2 cup dry white wine

3/4 cup chicken broth, divided

2 tablespoons fresh lemon juice

1/4 cup capers, drained and rinsed

Pound chicken so it is 1/4 to 1/2 inch thick.

Mix 1/2 cup flour with 1 teaspoon salt and 1/4 teaspoon pepper and spread seasoned flour onto a shallow dish. Dredge chicken in flour. Shake off excess. Set pieces on a plate as you go.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan and sauté 2-3 minutes per side or until golden brown and just cooked through. If cooking more than 4 cutlets, cook the chicken in two batches, adding a more oil and butter between batches. Transfer chicken to a plate as you go.

Heat remaining 1 tablespoon oil in pan over medium heat and swirl to coat. Add garlic and sauté 1 minute, stirring constantly.

Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, about 2 minutes, stirring occasionally.

Add 1/2 cup of the chicken broth and bring to a boil. Simmer for 3-4 minutes until reduced by about a third. While the sauce is simmering combine the remaining teaspoon of flour with the remaining 1/4 cup of chicken broth in a small cup and stir until smooth. Whisk the flour mixture to the sauce and cook for 1 minute or until slightly thick, stirring frequently. Lower the heat to a simmer and whisk in remaining 1 1/2 tablespoons butter, 2 tablespoons lemon juice, and 1/4 cup capers. Return chicken to the pan. Simmer gently in the sauce for two minutes or until heated through.

Plate chicken. Spoon sauce on top. Garnish with a slice of lemon and a sprinkle of parsley.