Season the chicken with the 1 teaspoon of salt and a generous amount of black pepper

Pour the ½ cup of flour into a large shallow bowl or onto a plate. Dredge the chicken cutlets in the flour to coat, gently shake to remove excess flour, and place on a separate plate.

Add 1 tablespoon butter and 1 tablespoon oil to a large skillet set over medium-high heat. When butter is melted and just starting to bubble, tilt the pan to coat it, add half of the chicken or as much as will fit in a single layer, and sauté the chicken for 2-3 minutes per side or until golden brown and just cooked through. Transfer it to a plate. Repeat with remaining chicken, adding a little more oil and butter to the pan if needed.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add garlic and sauté for 30 seconds, stirring constantly. Add wine and bring to a boil, scraping the pan to loosen browned bits. Cook until much of the liquid in the pan evaporates, about 2 minutes, stirring occasionally. Add ½ cup of the chicken broth and bring to a boil. Lower the heat to a simmer and cook 3-4 minutes until reduced by about a third. While the sauce simmers, combine the remaining teaspoon of flour with the remaining ¼ cup of chicken broth in a small bowl and whisk until smooth. Add the mixture to the sauce and cook, whisking, for 1 minute, until slightly thickened. Add the remaining 1½ tablespoons butter, 2 tablespoons lemon juice, and ¼ cup capers, whisking to combine.

Return chicken to the skillet, turning it in the sauce, and simmer it gently for 2-3 minutes or until heated through.

To serve, plate the chicken. Spoon some sauce on top. If desired, garnish with a slice of lemon and a sprinkle of chopped parsley.