Ingredients
• 2 boneless, skinless chicken breasts (about 1 lb / 450g), halved horizontally & pounded to ¼” thickness
• Salt & black pepper
• ½ cup all-purpose flour
• 3 tbsp olive oil or unsalted butter (divided)
• ½ cup dry white wine (or low-sodium chicken broth)
• ⅓ cup fresh lemon juice (from 2 lemons)
• ¼ cup brined capers, drained
• 3 garlic cloves, minced
• 3 tbsp cold unsalted butter, cubed
• 2 tbsp fresh parsley, chopped
Instructions
- Pat chicken dry; season with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat 2 tbsp oil in a large skillet over medium-high. Cook chicken 3–4 min per side until golden and cooked through (165°F internal). Transfer to a plate; tent with foil.
- Deglaze: Add wine to skillet; simmer 2–3 min, scraping up browned bits, until reduced by half.
- Stir in lemon juice, capers, and garlic; simmer 1 min.
- Reduce heat to low. Whisk in remaining 3 tbsp cold butter, one cube at a time, until sauce is glossy and emulsified.
- Return chicken to pan; spoon sauce over. Simmer 1–2 min to rewarm.
- Garnish with parsley. Serve immediately over pasta, mashed potatoes, or with crusty bread to soak up the sauce.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min | Servings: 4 | Calories: 320 | Net Carbs: 8g | Fats: 18g | Protein: 28g