2 boneless, skinless chicken breasts

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons butter

1/4 cup chicken broth

1/4 cup fresh lemon juice

2 tablespoons capers, drained

2 medium zucchinis, spiralized into ribbons

1 tablespoon chopped fresh parsley

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Pound the chicken breasts until evenly thick.
Combine the flour, salt, and black pepper in a shallow dish and dredge the chicken until lightly coated.
Heat olive oil in a skillet over medium heat and cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove and set aside.
In the same skillet, add butter, chicken broth, lemon juice, and capers. Simmer for 2–3 minutes until the sauce slightly thickens.
Return the chicken to the skillet and spoon the sauce over it to coat evenly.
Serve the chicken over fresh zucchini ribbons and garnish with chopped parsley.

Thin chicken cutlets can be used to reduce cooking time.

Do not overcook the chicken to keep it juicy.

Zucchini ribbons are best added fresh and not reheated.

Green olives can be substituted for capers if needed.