Creating the amazing Barefoot Contessa Chicken Piccata is straightforward if you follow these simple steps:

1. Prepare Chicken: Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about ½ inch thick.
2. Season: Generously season both sides of the chicken breasts with salt and black pepper.
3. Dredge in Flour: Pour the flour into a shallow dish. Dredge each piece of chicken in the flour, shaking off the excess.
4. Heat Oil and Butter: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
5. Cook Chicken: Add the chicken to the skillet, making sure not to overcrowd it. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set it aside.
6. Deglaze the Pan: In the same skillet, add the white wine, scraping up the brown bits from the bottom of the pan. Let the wine simmer for about 2-3 minutes.
7. Add Lemon and Capers: Stir in the lemon juice and zest along with the capers. Cook for another minute to blend the flavors.
8. Finish the Sauce: Reduce the heat to low and return the chicken to the skillet. Add the remaining butter and let it melt, spooning the sauce over the chicken for about 1 minute.
9. Garnish: Remove the skillet from the heat and garnish the chicken with freshly chopped parsley.

By following these simple steps, you’ll create a wonderful meal that captivates the palate and leaves everyone asking for seconds.