. Prepare the Chicken:

• Place one chicken breast half at a time between two sheets of heavy plastic wrap or inside a large Ziploc bag on a solid, level surface.
• Using the smooth side of a meat mallet or tenderizer, firmly pound the chicken breasts until they are an even 1/2-inch thickness. Pounding not only tenderizes but also ensures quick and even cooking.
• Pat the pounded chicken breasts dry with paper towels. Season both sides generously with cayenne pepper (to taste), salt, and ground black pepper.
• Place the all-purpose flour in a shallow dish. Lightly dredge each seasoned chicken breast in the flour, ensuring a thin, even coating. Gently shake off any excess flour.

2. Sear the Chicken:

• Heat the olive oil in a large, heavy skillet over medium-high heat until the oil is shimmering.
• Carefully place the floured chicken breasts in the hot skillet (do not overcrowd; cook in batches if necessary).
• Reduce the heat to medium. Cook for about 5 minutes per side, or until the chicken is nicely golden brown on both sides and cooked through (internal temperature should reach 165°F/74°C).
• Transfer the cooked chicken to a plate and set aside (tent loosely with foil to keep warm if desired).

3. Start the Pan Sauce:

• In the same skillet used for the chicken (do not wipe it out!), add the drained capers to the reserved oil and pan drippings over medium heat.
• Cook the capers for about 30 seconds, smashing them lightly with the back of a spoon as they warm to help release their brine and flavor.
• Pour the white wine into the skillet. Bring it to a boil while scraping the browned bits (fond) from the bottom of the pan with a wooden spoon – these bits are packed with flavor!
• Let the wine boil and cook until it has reduced by about half, which should take approximately 2 minutes.

4. Finish the Lemon-Butter Caper Sauce:

• Stir the fresh lemon juice and water into the reduced wine mixture in the skillet. Bring back to a gentle simmer.
• Reduce the heat to very low (or remove from heat briefly). Add the cold, sliced unsalted butter, one or two pieces at a time, whisking or swirling the pan constantly until the butter melts and emulsifies into the sauce, creating a smooth, slightly thickened consistency. Continue adding butter pieces until all are incorporated.
• Stir the chopped fresh Italian parsley into the sauce. Taste and adjust seasoning with salt and pepper if needed.

5. Combine Chicken with Sauce and Serve:

• Return the cooked chicken breasts (and any accumulated juices from the plate) to the skillet with the pan sauce.
• Let the chicken cook gently in the sauce for just 1 to 2 minutes, spooning some sauce over the top, until heated through.
• Serve the Chicken Piccata immediately, with generous spoonfuls of the lemon-butter caper sauce spooned over each chicken breast. Enjoy!