Start by preparing the chicken breasts. If they're thick, you may want to pound them to an even thickness for even cooking. Season both sides with salt and pepper.
In a shallow dish, place some all-purpose flour. Dredge each seasoned chicken breast in the flour, shaking off any excess. This flour coating will help create a nice crust when cooking.
Heat some olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook them for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add some minced garlic and cook for about 30 seconds, or until fragrant. Then, pour in some chicken broth and white wine (or lemon juice). Scrape up any browned bits from the bottom of the pan.
Stir in some capers and lemon slices into the sauce. The capers add a tangy flavor, while the lemon slices infuse the sauce with brightness. Let the sauce simmer for a few minutes to reduce slightly.
If you prefer a thicker sauce, you can whisk in a tablespoon or two of cold butter into the sauce at this point. This will help thicken it and add richness.
Once the sauce has reached your desired consistency, return the cooked chicken breasts to the skillet. Spoon some of the sauce over the chicken to coat it evenly.
Serve the chicken piccata hot, garnished with chopped parsley if desired. It pairs well with pasta, rice, or crusty bread to soak up the delicious sauce.