Quick and Easy Chicken Piccata

8 boneless, skinless chicken breast cutlets
Kosher salt
Fresh cracked black pepper
3 tbsp extra-virgin olive oil
3 tbsp capers, rinsed & chopped
2 cloves garlic, thinly sliced
3/4 cup chicken stock (homemade or storebought)
2 tbsp fresh lemon juice, plus more to finish dish to taste
1/4 cup flat-leaf parsley, chopped
1 tbsp unsalted butter


Season the chicken with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp of the oil in a large skillet over medium-high heat. When hot, add as many cutlets as will fit in a single layer and cook until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Remove chicken to a plate and tent with foil. Repeat with the remaining chicken, adding another tbsp of oil between batches if needed.

Reduce the heat to medium and add the capers, garlic, and the remaining 1 tbsp oil to the pan. Cook, stirring, until the garlic softens and becomes fragrant, about 1 minute. Add the chicken broth and lemon juice, raise the heat to high, and cook, stirring, until the mixture reduces by about half, 3 to 4 minutes. Remove pan from heat and sprinkle in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Spoon sauce over the chicken cutlets, sprinkle with the remaining parsley, and serve.