Ingredients

The following ingredients have 4 Servings
  • 4 small chicken breasts ((or use 2 large chicken breasts))
  • 4 tbsp olive oil ((divided))
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter ((cut into small pieces))
  • 1 tbsp minced shallots
  • ¼ cup dry white wine
  • ¼ cup low-sodium chicken broth
  • 3 tbsp fresh lemon juice
  • ¼ cup capers ((rinsed and drained))
  • chopped parsley

Instruction

  • Flatten the chicken with a rolling pin if you are using small chicken breasts. If you are using large chicken breasts, butterfly and halves.
  • Dredge the chicken breasts in flour, shake off any excess flour then season with salt and black pepper.
  • In a large skillet over medium-high heat, add 2 tbsp of oil. When the oil is hot but not smoking, add 2 pieces of chicken breast and cook for 3 minutes on each side. Remove and transfer to a plate. Repeat this process to brown the remaining chicken breasts. Set aside.
  • In the same pan, melt the butter then cook shallots for 1 minute over medium heat. Add white wine and chicken broth, deglaze the pan for 30 seconds. Add lemon juice and capers. Simmer, stir often for 2 minutes. Taste the sauce, adjust the seasoning with additional salt, black pepper, and extra lemon juice according to your liking.
  • Add the browned chicken back into the pan and simmer, uncovered, for about 5 minutes (It depends on the thickness )or until the internal temperature registers at 165°F. Serve with chopped parsley.