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Season the all-purpose flour with salt and pepper in a shallow dish and mix well. Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside. In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side.
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Season the chicken breasts with salt and pepper, to taste. Working one at a time, dredge each chicken breast in the flour; shake to remove excess flour. Heat the butter and olive oil in a large skillet over medium high heat. Add the chicken and cook, in two batches, until golden brown, about 3-4 minutes per side.
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In the same skillet whisk in the 1½ tablespoons of flour for 1 minute to get rid of the raw flour taste. Gradually whisk in the chicken broth, white wine and lemon juice. Once it comes to a boil, reduce heat to low and simmer, stirring occasionally, until the sauce slightly thickens. Stir in the heavy cream and capers.
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Roll butter cubes in remaining flour and add to pan. Using a whisk or wooden spoon, stir the sauce to emulsify. Taste test and adjust salt, pepper, and lemon juice levels if required. When satisfied with the taste of the sauce, add the chicken in and gently coat all pieces. Cook for 2-3 minutes to warm through.
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Coat (dredge) chicken cutlets in the flour and gently shake off any excess. Sautee the floured chicken in a large skillet. Once cooked through to 165 degrees, transfer the chicken to a serving dish. Whisk lemon juice, butter, wine, and capers in the same pan to create the piccata sauce.
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Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
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Put your skillet over medium heat and add butter to the base. Cook the chicken for 5-6 minutes on each side until it is cooked through and golden brown. Take the chicken out of the skillet and set it on a plate tented in foil. Piccata sauce: Add garlic and white wine to your pan.
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Add ½ cup all-purpose flour to shallow bowl. Place one chicken cutlet in flour and press lightly, then turn chicken cutlet over and press other side lightly into flour. Hold chicken cutlet over bowl and shake off excess flour, then place cutlet on large plate and set aside. Repeat process with remaining chicken cutlets.
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Place flour in a shallow dish. Dredge chicken to fully coat and shake off excess. Transfer to a plate. In a large skillet over medium heat, melt 2 tablespoons butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add half the chicken. Cook for about 3 minutes on each side, until browned.
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In a 12" skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Pan-fry the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside. Melt remaining butter and toss in garlic. Saute until fragrant, about 30 seconds.
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Add broth, wine, lemon juice, heavy cream, and capers. Whisk to combine and bring the sauce to a low boil. Taste the sauce and adjust salt and pepper if necessary. Simmer the sauce for 3 minutes. Drain pasta, place in a bowl, drizzle with olive oil and add fresh basil and parsley and toss to combine.
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Add salt and pepper to taste, if needed. Return the chicken to the pan and cook in the sauce until the internal temperature reaches 165° F. Remove chicken to a clean serving plate. Add the remaining 1 tablespoon of butter to the skillet and whisk/stir for 1 minute. Remove sauce from heat.
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After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.
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Heat the butter in a skillet over medium heat. Place the chicken pieces in the pan. Fry until golden brown, about 4 minutes on each side. Transfer the chicken to a warmed oven. Add the garlic and shallots and cook for a minute, adding a little extra butter if needed. Add the white wine and boil until reduced in half.
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Step 3: Make the sauce. Carefully pour out any excess oil, but do not clean the pan. Over medium heat, saute the onions and garlic until translucent, about 2 minutes. Pour in the chicken broth, lemon juice, lemon zest, 2 tablespoons butter, and capers. Bring to a boil and return chicken to the pan.
