Judy's Chicken Picatta

2 chicken breasts, halved horizontally

1/4 cup flour

1 t salt
2 tablespoons olive oil
3 tablespoons butter, divided
2 to 3 tablespoons dry white wine
3 tablespoons lemon juice
2 tablespoons capers

Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.

Heat the oil and 1 T butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. Transfer the chicken to a platter. Pour out any excess oil from the pan.

Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half. Remove the pan from the heat. Add lemon juice, capers, and remaining 2 T butter and swirl until melted and combined.

Immediately pour the sauce over the chicken, and serve with angel hair pasta.