Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)

Instructions:

  1. Pound chicken breasts to 1/2 inch thickness.
  2. Combine flour, salt, and pepper. Dredge chicken in the mixture.
  3. Heat olive oil and 2 tablespoons butter in a skillet. Sauté chicken until golden brown and cooked through, about 4-5 minutes per side. Remove chicken and set aside.
  4. Reduce heat to medium. Add minced garlic and sauté for 30 seconds.
  5. Pour in white wine and scrape up browned bits. Simmer until reduced by half, about 2-3 minutes.
  6. Stir in chicken broth, lemon juice, and capers. Simmer for 2-3 minutes, until slightly thickened.
  7. Whisk in remaining 2 tablespoons of butter until melted and smooth.
  8. Return chicken to the skillet and coat with sauce. Heat through for 1-2 minutes.
  9. Garnish with parsley and serve with lemon wedges.