1-First, prepare the chicken breasts by pounding them to even thickness for uniform cooking, then season with a bit of salt and pepper.

2-Next, dredge each chicken breast in flour, shaking off the excess to get that light coating.

3-Heat the olive oil in a large skillet over medium-high heat and sauté the chicken for about 4-5 minutes per side until it’s golden brown and fully cooked.

4-After removing the chicken, use the same skillet to add minced garlic and sauté until it’s golden.

5-Pour in 1 1/4 cups of chicken broth, bring it to a boil, and scrape up those tasty browned bits from the pan.

6-Let it simmer and reduce by half, which takes around 4-5 minutes, then mix the remaining tablespoon of chicken broth with cornstarch and add it along with lemon juice to thicken the sauce.

7-Stir in the butter and heavy cream, adjusting seasoning as needed, and return the chicken to the skillet.

8-Spoon the sauce over the chicken, add capers and parsley, and let it all warm together.

9-For those adapting for dietary needs, swap chicken for firm tofu at this stage if you’re going vegan.

10-Remember, following these steps closely helps avoid common pitfalls and makes the dish a hit for busy families or students.