I made this last week and my guests just devoured it



4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

Salt and pepper, to season

2 tablespoons olive oil

2 tablespoons butter

1/2 cup white wine (preferably a dry variety)

1/2 cup chicken broth

Juice from 1 fresh lemon

2 tablespoons capers, rinsed

2 tablespoons fresh parsley, finely chopped


Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound them to a uniform thickness of about 1/4-inch.

In a shallow dish, season the flour with salt and pepper. Lightly dredge the chicken breasts in the flour mixture, ensuring any excess is shaken off.
In a large skillet, warm the olive oil and butter over medium-high heat. Once the butter is melted and foamy, add the chicken breasts. Cook for roughly 3 minutes on each side, or until they attain a golden hue and are fully cooked. Transfer the chicken to a plate and keep warm.

To the same skillet, pour in the wine, chicken broth, freshly squeezed lemon juice, and capers. Allow the mixture to come to a boil, then reduce the heat to a simmer. Let it cook for about 5 minutes or until the sauce becomes slightly thicker.

Reintroduce the chicken to the skillet, letting it simmer in the sauce for an additional 2 minutes.

When ready to serve, plate the chicken, drizzling the luscious sauce atop. Finish with a sprinkle of freshly chopped parsley.

Serve with a side of garlic mashed potatoes or a light salad to round out the meal. Buon Appetito