Begin by slicing the chicken breasts in half lengthwise, creating thinner pieces. Place each piece between two sheets of plastic wrap or wax paper and gently pound them to an even thickness of approximately 1/2 inch. Season the chicken with salt and pepper.

In a shallow dish, combine the all-purpose flour, salt, and pepper. Mix well.

Working one piece at a time, dredge the chicken in the flour mixture, ensuring an even coating. Shake off any excess flour and set the chicken aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. If needed, brown the chicken cutlets in batches, cooking them on one side until deep golden brown (about 2 minutes) without disturbing them. Flip the cutlets and cook for an additional 30 seconds until the chicken is nearly cooked through. Transfer the cooked chicken to a plate and set it aside.

In the same skillet, add the remaining olive oil and the smashed garlic cloves. Cook and stir frequently until the garlic turns golden brown (approximately 2 minutes).

Pour in the dry white wine and add the capers. Cook while scraping up any brown bits from the pan, allowing the liquid to reduce until almost gone (about 3 minutes).

Add 1/2 cup of water to the skillet, followed by the chopped butter. Swirl the pan to melt the butter, creating a luscious sauce (approximately 1 minute).

Return the cooked chicken to the skillet and let it cook until the chicken is fully cooked through and the sauce has thickened (about 2 minutes).

Remove the skillet from the heat and stir in the fresh lemon juice. Taste the sauce and adjust the seasoning as needed with salt and pepper.

Serve your Classic Chicken Piccata on a warm plate, garnishing it with freshly chopped parsley for an extra touch of freshness. Enjoy!