Ingredients

• 4 , 6 ounce
• 0.25 cups all-purpose flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 cups white wine
• 0.25 cups fresh lemon juice
• 2 tablespoons capers
• 2 teaspoons minced garlic
• 0.25 teaspoons salt
• 0.25 teaspoons freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. 1 Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. 2 Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
3. 3 Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken to a serving platter and cover with a lid to keep warm.
4. 4 Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.
5. 5 Drizzle sauce over and around chicken; garnish with parsley.

Nutrition per serving