Easy Chicken Piccata with Lemon Caper Sauce

0 Holding a sharp chef's knife parallel to the cutting surface, slice each breast in half through the middle to make eight pieces. Season the chicken generously on both sides with about 1 teaspoon salt and black pepper to taste. Note: You skip this and can proceed to step 2 if you already have 8 prepped cutlets.
1 Spread [wprm-ingredient text="⅔ cup all-purpose flour" uid="8"] on a large plate or pie dish. Dredge the chicken in the flour, patting off any excess. Discard the remaining flour.
2 Heat [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="1"] in a large (12-inch) skillet over medium-high heat. When the oil begins to shimmer (don't let it smoke), add the chicken breasts to the pan. Cook on one side until golden brown, 3-4 minutes. Flip the chicken over and cook another minute. Remove the chicken to a plate with a pair of tongs or a spatula.
3 Pour in [wprm-ingredient text="¼ cup dry white wine" uid="4"] and cook about 2 minutes, until it's almost completely evaporated. Stir in [wprm-ingredient text="¼ cup finely chopped shallot" uid="6"] and cook until they're softened, 1-2 minutes. Add [wprm-ingredient text="1 cup chicken broth" uid="5"] and bring to a boil. Cook 5 minutes or so, until the broth is reduced by half.
4 Stir in [wprm-ingredient text="2 teaspoons finely chopped garlic" uid="7"], [wprm-ingredient text="3 tablespoons fresh lemon juice" uid="3"], ½ teaspoon salt and black pepper to taste. Return the chicken to the pan, along with all the juices that have accumulated on the plate, and bring the sauce back to a lively simmer. Scatter [wprm-ingredient text="3 tablespoons butter" uid="2"] into the pan.  Use a spoon to baste the chicken with the sauce and melting butter, cooking another 2-3 minutes, until the chicken is cooked through.
5 Remove the pan from the heat. Sprinkle [wprm-ingredient text="2 tablespoons jarred capers" uid="9"] [wprm-ingredient text="2 tablespoons chopped parsley" uid="10"] over the chicken and serve.