In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add the minced garlic and sauté for 30 seconds. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the capers and lemon juice. Bring to a simmer.

Finish the Dish

Return the chicken to the skillet and simmer for an additional 5 minutes. Stir in the remaining butter and sprinkle with chopped parsley before serving.

Roasted Vegetable Farro

Cook the Farro

Rinse the farro under cold water. In a medium pot, bring vegetable broth to a boil. Add farro, reduce heat, cover, and simmer for about 30 minutes, or until tender.

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, combine zucchini, bell peppers, and red onion. Drizzle with olive oil, salt, and black pepper. Toss to coat and roast for 20-25 minutes until tender.

Combine and Serve

Once the farro and vegetables are cooked, combine them in a large bowl. Fluff the farro with a fork and serve alongside the chicken piccata.