Ingredients

The following ingredients have 4 Servings
  • 4 - 5 thinly cut boneless (skinless chicken breasts)
  • fresh cracked black pepper and kosher salt
  • 1/2 cup all purpose flour
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons olive oil
  • 6 tablespoons butter (divided)
  • 2 teaspoons lemon juice
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 4 tablespoons nonpareil capers (rinsed)

Instruction

  • Season both sides of the chicken with salt and pepper.
  • Mix together flour, panko bread crumbs and granulated garlic on a plate. Dredge chicken breasts in mixture. Allow to set for 10 minutes.
  • In a large pan heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts cook chicken until browned and cooked through, about 3 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
  • To the same pan that you cooked the chicken in combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 about 5 minutes. Remove from heat and add in remaining 5 tablespoons of butter. Swirl sauce in pan until butter melts.
  • Uncover chicken, transfer to serving platter. Pour sauce over the top. Serve.