INGREDIENTS
- 2 large boneless skinless chicken breasts cut in half length-wise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter divided
- 1 cup white wine OR chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons capers drained
INSTRUCTIONS
- Sprinkle both sides of each chicken breast liberally with salt and pepper.2 large boneless skinless chicken breasts,1/2 teaspoon salt,1/4 teaspoon pepper
- Place flour in a shallow bowl and dip each chicken breast to coat. Coat both sides, and shake off any excess. Set aside.1/2 cup all-purpose flour
- Heat a large skillet with olive oil and 3 tablespoons butter over medium/high heat.1 tablespoon olive oil,6 tablespoons unsalted butter
- Once butter is melted and butter/oil begin to shimmer/crackle, add the chicken.
- Brown the chicken for 3-4 minutes per side, until the internal temperature reaching 165F. Remove chicken from skillet and set aside on a foil tented plate.
- Add the chicken stock, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.1 cup white wine OR chicken stock,3 tablespoons freshly squeezed lemon juice,4 tablespoons capers
- Add the remaining 3 tablespoons butter and allow to melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.6 tablespoons unsalted butter
- Return chicken to the skillet and baste in the sauce. Allow to simmer until chicken is heated through.
- Serve drizzled with sauce. Enjoy!