Begin by preparing the chicken breast. Place each piece between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. This helps ensure they cook evenly.

Season both sides of the chicken breasts generously with salt and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts to the pan (you may need to do this in batches if your skillet is small). Cook for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of olive oil and minced garlic (press the garlic to finely chop). Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it.

Pour in the lemon juice and add the capers to the skillet. Stir well to combine, using a wooden spoon to scrape up any brown bits from the bottom of the pan.

Allow the sauce to simmer for about 2-3 minutes to reduce slightly. Then return the chicken to the skillet, spooning the sauce over the tops. Let it cook for an additional 2 minutes to reheat the chicken.

Before serving, sprinkle chopped parsley over the chicken and sauce for freshness and garnish.

Serve immediately, either alone or with a side of pasta, potatoes, or a green salad to enjoy the delicious lemon caper sauce.