Ingredients

• 4 chicken breasts, pounded thin
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 4 tablespoon unsalted butter
• 0.5 cup dry white wine
• 0.5 cup low-sodium chicken broth
• 3 tablespoon fresh lemon juice
• 3 tablespoon capers, drained
• 2 tablespoon fresh parsley, chopped
• 1 lemon, thinly sliced

Steps

1. Preheat oven to 400°F.
2. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet to ¼-inch thickness. Remove wrap and set aside.
3. Combine flour, salt, and black pepper in a shallow dish.
4. Dredge each chicken breast in the flour mixture, coating both sides evenly and shaking off excess.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 1 minute.
6. Working in batches if needed, sear the chicken breasts for 2 minutes per side until lightly golden. Do not cook through. Transfer to a 9x13 baking pan.
7. Bake in the preheated oven for 12 minutes, until chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer at the thickest part.
8. While chicken bakes, melt butter in a medium saucepan over medium heat.
9. Add white wine and chicken broth to the butter, bringing to a gentle simmer for 2 minutes.
10. Remove from heat and stir in lemon juice and capers.
11. Once chicken is cooked, pour the lemon-caper sauce over the breasts in the baking pan.
12. Garnish with fresh parsley and lemon slices. Serve immediately from the pan or transfer to a serving platter.