Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to 1/4-inch thickness
  • ½ cup all-purpose flour (60g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio) (120ml)
  • ¼ cup fresh lemon juice (60ml) (from about 2 large lemons)
  • 2 tablespoons capers, drained (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons chopped fresh parsley (30ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pound chicken breasts between plastic wrap to even thickness. Season flour with salt and pepper in a shallow dish.
  2. Dredge each chicken breast in the seasoned flour, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Sauté chicken breasts 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.
  4. Add white wine to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes, until slightly reduced.
  5. Stir in lemon juice and capers. Bring to a simmer.
  6. Whisk in butter until melted and emulsified. Season with salt and pepper to taste.
  7. Return chicken to the skillet and spoon sauce over the top. Garnish with fresh parsley and serve immediately.