2boneless skinless chicken breast halvescut half horizontally and pounded to 1/4 inch thick
Salt and freshly ground pepperto taste
1/4cupdry vermouth or white wine
3Tablespoonsfresh lemon juice
2Tablespoonsminced fresh flat-leaf parsley
Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper.
Drizzle the sauce over chicken and serve immediately.
Storage: Chicken piccata will keep in the fridge for up to 3 days. Reheat in a skillet over moderate heat or in the microwave.