Ingredients

• 4 chicken breasts, boneless skinless
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 4 tablespoon unsalted butter
• 0.5 cup dry white wine
• 0.5 cup chicken broth
• 0.33 cup lemon juice, freshly squeezed
• 3 tablespoon capers, drained
• 2 garlic, minced
• 0.25 cup fresh Italian parsley, chopped
• 1 lemon, sliced thin

Steps

1. Pat the chicken breasts dry with paper towels. Place one chicken breast between two pieces of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Repeat with the remaining three breasts.
2. In a shallow dish, combine the flour, salt, and black pepper. Mix well with a fork.
3. Coat each chicken breast in the flour mixture on both sides, shaking off any excess. Set the floured chicken on a plate.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Carefully place the floured chicken breasts into the hot oil. Sear for 5 to 6 minutes until golden brown on the bottom.
6. Flip each chicken breast and sear the other side for another 4 to 5 minutes until golden and an instant-read thermometer reads 165°F at the thickest part. Transfer the chicken to a plate.
7. In the same skillet over medium heat, add 1 tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
8. Add the dry white wine to the skillet, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes.
9. Pour in the chicken broth and lemon juice. Bring to a gentle simmer and cook for 2 minutes.
10. Remove the skillet from heat and stir in the remaining 3 tablespoons of butter until melted and incorporated. Add the capers and stir to combine.
11. Return the seared chicken breasts to the skillet and spoon the sauce over each piece. Heat gently over low heat for 1 minute to warm through.
12. Transfer the chicken to serving plates and spoon the sauce over the top. Garnish with fresh parsley and thin lemon slices. Serve immediately.