Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • ½ cup all-purpose flour (60g), seasoned with salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • ¼ cup dry white wine (60ml), such as Pinot Grigio (optional, can substitute chicken broth)
  • ½ cup chicken broth (120ml), low sodium preferred
  • ¼ cup fresh lemon juice (60ml), from about 2 lemons
  • 2 tablespoons capers, drained (30ml)
  • 2 tablespoons unsalted butter (30g), cold and cut into small pieces
  • 2 tablespoons fresh parsley, chopped (30ml)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges (optional garnish)
  • Fresh parsley sprigs (optional garnish)

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness (about ¼ inch). Season with salt and pepper.
  2. Dredge each chicken breast in seasoned flour, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Sauté the chicken breasts until golden brown and cooked through (about 3-4 minutes per side; internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
  4. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let it reduce slightly.
  5. Add chicken broth and lemon juice to the skillet. Bring to a simmer and cook until slightly reduced.
  6. Stir in capers. Remove from heat and whisk in cold butter, one piece at a time, until the sauce is emulsified and glossy. Season with salt and pepper to taste.
  7. Return the chicken to the skillet, coating it with the sauce. Sprinkle with fresh parsley. Serve immediately, garnished with lemon wedges and parsley sprigs.