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Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. In a shallow dish, combine the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken breast in the flour mixture, ensuring it's evenly coated, then shake off any excess.

Cook the chicken: Heat the olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add two chicken breasts to the skillet. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken breasts.

Start the sauce: Reduce the heat to medium. Add the remaining 3 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

Deglaze the pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 1 minute to allow the alcohol to cook off.

Finish the sauce: Stir in the chicken broth, freshly squeezed lemon juice, and drained capers. Bring the sauce back to a gentle simmer and cook for 2 to 3 minutes, or until the sauce slightly thickens. Taste and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to your preference.

Combine and serve: Return the cooked chicken breasts to the skillet, spooning the lemon caper sauce generously over the top. Garnish with fresh chopped parsley. Serve immediately with your favorite side dishes.


Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. In a shallow dish, combine the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken breast in the flour mixture, ensuring it's evenly coated, then shake off any excess.

Cook the chicken: Heat the olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add two chicken breasts to the skillet. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken breasts.

Start the sauce: Reduce the heat to medium. Add the remaining 3 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

Deglaze the pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 1 minute to allow the alcohol to cook off.

Finish the sauce: Stir in the chicken broth, freshly squeezed lemon juice, and drained capers. Bring the sauce back to a gentle simmer and cook for 2 to 3 minutes, or until the sauce slightly thickens. Taste and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to your preference.

Combine and serve: Return the cooked chicken breasts to the skillet, spooning the lemon caper sauce generously over the top. Garnish with fresh chopped parsley. Serve immediately with your favorite side dishes.
