Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Instructions:

  1. Pound chicken breasts to an even thickness (optional). Season flour 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. Cook chicken in a single layer until golden brown and cooked through (about 3-4 minutes per side). Ensure internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
  3. Add remaining 2 tablespoons of butter to the skillet. Pour in white wine and deglaze the pan, scraping up any browned bits. Stir in lemon juice and chicken broth. Bring to a simmer and reduce slightly (about 2-3 minutes). Stir in capers and parsley.
  4. Return chicken to the skillet with the sauce. Spoon sauce over the chicken to coat. Serve immediately with lemon wedges.