Ingredients

• 2 large skinless , boneless chicken breasts
• 1 cup all-purpose flour
• 0.5 sticks butter
• salt and ground black pepper to taste
• 0.5 cups white wine
• 3 medium lemons , juiced
• 2 tablespoons drained capers
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
2. 2 Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
3. 3 Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

Nutrition per serving