Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- Flour for dredging
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 1/2 cup dry white wine
- 1 cup chicken broth
- Juice of 2 lemons
- 3 tablespoons capers, drained
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- Season chicken breasts with salt and pepper. Spread flour on a plate and dredge each chicken breast to coat, shaking off excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is melted and the oil is shimmering, add the chicken breasts. Do not crowd the pan – work in batches if needed.
- Cook until golden brown on each side, about 2-3 minutes per side. Remove chicken to a warm plate.
- Drain the oil from the pan. Reduce heat to medium and add the remaining 3 tablespoons of butter. When melted, add the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
- Add chicken broth, lemon juice, and capers. Bring to a simmer and cook until the sauce reduces and thickens slightly, about 5-6 minutes.
- Return the chicken to the pan and spoon sauce over the top. Cook for another minute to warm the chicken through.
- Transfer chicken to serving plates, spoon the sauce and capers over the top, and garnish with fresh parsley and lemon slices.
- Prep Time: 10
- Cook Time: 20