Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1/3 cup chicken broth
1/4 cup capers, drained
1/2 cup dry white wine (optional)
3 cloves garlic, minced
1 tbsp lemon zest
2 tbsp unsalted butter
2 tbsp chopped fresh parsley
Directions
1. Preheat the oven to 200°F (90°C) to keep the chicken warm later.
2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
3. In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for about 4-5 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a baking sheet and place it in the preheated oven to keep warm.
5. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
6. Pour in the white wine (if using) and chicken broth, scraping up any brown bits from the bottom of the skillet.
7. Add the fresh lemon juice, capers, and lemon zest. Stir to combine and bring the mixture to a simmer.
8. Reduce the heat to medium-low and let the sauce simmer for about 5 minutes until slightly thickened.
9. Add the butter to the sauce and stir until melted and incorporated.
10. Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cook for an additional 2-3 minutes to ensure the chicken is fully heated and coated with the sauce.
11. Sprinkle the chopped fresh parsley over the chicken before serving.
Enjoy!