Ingredients
Scale
- 4 boneless, skinless chicken breasts, thinly sliced
- Salt and black pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 1/4 cup capers, drained
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup white wine
- 2 tablespoons butter
- Fresh parsley, chopped for garnish
- Lemon slices, for serving
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper, then dredge them in flour, tapping off any excess.
- Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining olive oil along with the capers and minced garlic. Sauté for about 1 minute until fragrant.
- Deglaze: Pour in the chicken broth, lemon juice, and white wine. Bring to a simmer, stirring to lift any browned bits from the pan.
- Combine and Simmer: Return the chicken to the skillet, spooning the sauce over the chicken. Simmer for another 3-4 minutes until the chicken is heated through and the sauce has slightly thickened.
- Finish with Butter: Stir in the butter until it's melted into the sauce, creating a rich, creamy consistency.
- Garnish and Serve: Plate the chicken and spoon over the sauce. Garnish with freshly chopped parsley and lemon slices for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes