Slice Chicken Breasts into Cutlets. To do this, Lay Chicken Flat on the Cutting Board. Starting from the Fat End, Slice down the Middle, with your Knife running Parallel to the Board. Place your Non-Knife Hand on Top of the Breast to hold it in Place & get an Even Cut. You will now have 2 Thin Slices of similar Width. You want @ a 1/2 inch. If the Fat Ends are still a lot Fatter than the Thin Ends, You can Cover them with Plastic Wrap & Pound them with a Mallet.

Lay Cutlets on a Baking Sheet or Cutting Board. Sprinkle with a little Salt & Pepper on Both Sides. To a Soup Plate, add Flour & Seasonings. Mix Well. Dredge Cutlets in the Flour Mixture, getting a nice Even Layer on Both Sides.

Heat a Deep Skillet over Medium High. Add 3 Tbsp Olive Oil & 1 Tbsp Butter. Once Hot & Shimmering, add a Couple of Chicken Breasts. Don't Overcrowd pan. Cook for @ 2 - 4 Minutes on Both Sides, or Until Lightly Browned. Don't worry about Fully Cooking them, as they will Finish in the Sauce. Once all Cutlets are Cooked, Set Aside & Cover to Keep Warm.

Turn down Heat to Medium & Allow pan to Cool Down a bit. Add More Oil, if Necessary. Add Garlic and Capers, & Cook for a Few Minutes until Softened & Garlic is Lightly Browned. Stir Occasionally. Pour in the White Wine to Deglaze. Allow to Simmer & Reduce. Once Mostly Reduced, add the Chicken Broth, Lemon Juice, & Zest. Bring to a Simmer.

Using Tongs, place Cutlets into the Sauce. Cook until the Sauce Thickens & the Chicken Cooks Through. Once Chicken has Fully Cooked, Remove Chicken again to a Plate. If the Sauce still isn't Thick enough, Simmer longer. Once Thickened, Stir in the 3 Tbsp Cold Butter. Once Fully Incorporated & Creamy, Add the Chicken back in. Heat until the Chicken is Hot, & it's Nice & Coated in the Sauce. Taste for Seasoning.

Garnish with Lemon Slices & Parsley. Serve & Enjoy! - Goes Great with any Pasta of Choice, Potatoes, or Salad and Bread.

NOTE: If You're using Capers in Brine, all You need to Do is Drain Them. If You're using Salted Capers, You'll need to Rinse them, & then Soak them in Water for @ 15 - 20 Minutes. Drain before Use.