For the garnish, I ditched the parsley in favor of mint leaves. Why mint leaves? Because mint leaves and citrus juice together make a sensational flavor combo. Chicken piccata may be enjoyed with bread, pasta or rice.
Pound the chicken fillets to a uniform thickness of less than half an inch.
Press the pounded chicken between stacks of paper towels to remove surface moisture.
Rub the lemon pepper seasoning on the chicken fillets.
Dredge each fillet in flour and shake off the excess.
Brown the chicken
Pour enough olive oil into a frying pan to reach a depth of a quarter inch and heat.
Lay down the floured chicken fillets, skin side down, and cook for about three minutes before flipping. Cook the opposite sides for another two minutes.
Move the browned chicken to a rack.
Make the sauce
Stir the garlic into the remaining oil in the pan, sprinkle in a few pinches of salt and cook just until aromatic.
Pour in the wine and lemon juice.
Cook, uncovered, for a few minutes then taste and add more salt, if needed.
Simmer the chicken in the sauce
Drop the chicken into the sauce in a single layer and simmer for three to four minutes.
Scoop out the chicken and arrange in a serving bowl or plate.
Finish the sauce
Turn off the heat and add the butter to the sauce in the pan. Swirl until melted.
Stir the sauce to blend in the butter.
Taste, add more salt, if needed.
Serve your chicken piccata
Ladle the sauce with the capers and garlic over the chicken.
Garnish with torn mint leaves and serve with pasta, rice or bread.