Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/2-inch thickness
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and pepper to taste
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) fresh lemon juice (from about 2 large lemons)
  • 2 tablespoons capers, drained
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and roughly chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 clove garlic, minced
  • Lemon wedges
  • Fresh parsley sprigs

Instructions:

  1. Pound chicken breasts to an even thickness. Season with salt and pepper. Dredge in seasoned flour, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sauté chicken breasts until golden brown and cooked through (internal temperature of 165°F/74°C), about 4-5 minutes per side. Remove chicken from skillet and set aside.
  3. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Reduce slightly.
  4. Add chicken broth and lemon juice to the skillet. Bring to a simmer and cook until the sauce has slightly reduced, about 3-5 minutes.
  5. Stir in capers, sun-dried tomatoes, olives, and butter. Stir until the butter is melted and the sauce is emulsified.
  6. Add the cooked chicken breasts back to the skillet. Spoon the sauce over the chicken and heat through.
  7. Sprinkle with fresh parsley, oregano, and basil. Serve immediately, garnished with lemon wedges and parsley sprigs.