Lemon-Infused Chicken Piccata with Savory Rice

Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess.
Sear the Chicken: Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat. Add the floured chicken breasts and cook for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Sauté Aromatics: Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
Deglaze the Pan: If using, pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce for about 1 minute.
Add Liquid and Rice: Pour in the chicken broth and lemon juice. Stir in the rice and Parmesan cheese. Bring the mixture to a boil.
Simmer: Reduce the heat to low, return the chicken breasts to the skillet, nestling them into the rice mixture. Add the drained capers. Cover the skillet tightly and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Do not lift the lid during cooking to ensure even cooking of the rice.
Rest and Serve: