Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about 1/2 inch thick
  • 1/2 cup (60g) all-purpose flour, seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (56g) unsalted butter, divided
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • 2 tablespoons (30g) capers, drained
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Butterfly or pound chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper. Dredge chicken in seasoned flour, shaking off excess.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add white wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly. Stir in chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
  4. Stir in the remaining 2 tablespoons of butter and capers. Cook until butter is melted and sauce is emulsified. Season with salt and pepper to taste.
  5. Return the chicken to the skillet and coat with the sauce. Garnish with fresh parsley and serve immediately with lemon wedges, if desired.