2 large boneless skinless chicken breasts
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves, smashed
1/3 cup dry white wine
2 tablespoons capers, drained
4 tablespoons unsalted butter, chopped
Juice from 1 lemon
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for serving (optional)
Slice chicken breasts in half lengthwise and place each piece between two pieces of plastic wrap or wax paper. Pound out to an even thickness of about 1/2-inch. Season with salt and pepper.
Add flour to a shallow dish and season with salt and pepper. Stir to combine.
Working one at a time, dredge chicken in flour, pressing flour into chicken. Gently shake off excess and set aside.
In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Working in batches if needed, brown cutlets on one side until deep golden brown, about 2 minutes, without disturbing them.
Flip and cook until the chicken is nearly cooked through, about 30 seconds. Remove to a plate and set aside.
Add garlic and remaining olive oil to skillet. Cook, stirring frequently, until garlic is golden brown, about 2 minutes.