Prepare the chicken: Place each chicken breast between two sheets of cling film and gently pound with a rolling pin until about 1cm thick. You should hear a soft thud as they flatten, and the meat will feel even and uniform under your fingers. Season both sides with salt and pepper.

Dredge the chicken: Coat each flattened breast lightly in the seasoned flour, shaking off any excess. The chicken should look dusted, not caked, with a fine, powdery white coating that feels dry to the touch.

Sear the chicken: Heat the olive oil in a large frying pan over a medium-high heat until it shimmers and a drop of water sizzles instantly. Place the chicken in the pan without crowding — you should hear a satisfying hiss. Cook for 3-4 minutes per side until the underside is a deep golden brown and the edges look crisp. The cooked chicken will release easily from the pan when it's ready.

Set the chicken aside: Transfer the browned chicken to a plate and cover loosely with foil. The kitchen will smell wonderfully of toasted flour and savoury chicken.

Start the sauce: Reduce the heat to medium and add the butter to the same pan. As it melts, it will foam gently and turn a light nutty brown. Add the minced garlic and stir for 30 seconds until you can smell its fragrant aroma — do not let it burn.

Build the piccata sauce: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan. The liquid will bubble and reduce, turning from cloudy to a slightly thicker, glossy consistency. Add the capers and lemon juice, then stir for 1 minute until the sauce smells bright and tangy.

Finish and serve: Return the chicken to the pan, spooning the sauce over each piece. Let it simmer for 2 minutes so the chicken absorbs the flavours. The sauce should coat the back of a spoon and look glossy, with capers scattered throughout. Sprinkle with fresh parsley and serve immediately with lemon slices if desired.