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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Start by placing the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- 2
Dredge the Chicken
On a plate, spread out the all-purpose flour. Dredge each chicken breast in the flour, shaking off any excess flour, and set aside.
Cooking
- 3
Cook the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and is bubbling, add the chicken breasts to the skillet. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and keep warm.
- 4
Make the Sauce
In the same skillet, add the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce for about 2-3 minutes. Add the lemon juice and capers, stirring to combine. Allow the sauce to simmer for an additional 2 minutes.
- 5
Finish the Sauce
Reduce heat to low and whisk in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
Serving
- 6
Plate the Dish
Return the chicken to the skillet, spooning some of the sauce over the top. Cook for an additional minute to warm the chicken through.
- 7
Garnish and Serve
Transfer the chicken to plates, drizzle with the remaining sauce, and sprinkle with fresh parsley. Serve immediately with your choice of side.
