1poundboneless, skinless chicken breastssplit in half lengthwise
1cupall-purpose flour
½teaspoonsalt
¼teaspoonground black pepper
2tablespoonsolive oil
2tablespoonsbutter
3garlic clovesfinely minced
1 ½cupsdry white wine or low sodium chicken broth
2lemonsjuiced
3 to 4lemon slices
2 to 3tablespoonscapersdrained and rinsed
Instructions
Slice the chicken in half lengthwise. Place a sheet of plastic wrap on top of the chicken breasts and pound the thicker sides so that all the chicken is the same thickness.
1 pound boneless, skinless chicken breasts
Whisk the flour, salt and pepper together in a shallow bowl. Dredge each of the pieces of chicken in the flour mixture to fully coat them.
1 cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon ground black pepper
Heat a large skillet over medium heat, and heat the olive oil and butter together. Add the chicken and cook for 3-4 minutes on each side or until a light golden color begins to form. (Cook the chicken in 2-3 batches depending on the size of your skillet. If this is the case, you may also need to add more oil and butter.) Once the chicken is cooked, remove it from the pan and set aside.
2 tablespoons olive oil, 2 tablespoons butter
To the same pan, add the garlic and cook just until it becomes fragrant, about 30 seconds.
3 garlic cloves, 1 ½ cups dry white wine, 2 lemons, 3 to 4 lemon slices
Add the wine, lemon juice and lemon slices and cook until the sauce starts to thicken significantly, about 5 minutes.
Stir in the capers and cook for an additional 2-3 minutes or until the sauce is thickened to your liking.
2 to 3 tablespoons capers
Serve the chicken with pasta or rice, and pour the sauce on top. Garnish with freshly chopped parsley if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 piece of chicken with sauce. Actual calories will vary.*Skip to Tips.*Skip to Storage.*Skip to FAQs.