Ingredients:
4 boneless skinless chicken breasts
flour
salt
fresh ground pepper
3 ounces white wine ( 3/8 cup)
1/4 cup lemon juice
3/4 cup chicken broth
1/2 cup butter, cut into cubes
1/4 cup olive oil
1 ounce capers
Directions:
Place chicken breasts between layers of plastic wrap and pound to about 1/4 ” thick using the flat side of a meat mallet; set aside.
Heat 1/4 cup olive oil in a large saute pan; once oil is hot, lightly dust chicken breasts with flour and place in pan; season (top-side only) lightly with salt and pepper then cook for 1 and a 1/2 minutes; turn over.
Add wine, lemon juice, and chicken broth in that order; allow chicken breasts to cook (over high heat) in this sauce for 2 minutes; remove chicken to a serving plate, leaving sauce in pan.
Add the capers to the sauce and whisk in butter cubes; once butter is half-way melted, remove pan from heat and continue to stir until the butter is melted; pour sauce over the chicken breasts and serve.
NOTE: Go easy with the salt shaker as the capers add sodium to the sauce.
Servings: 4
Time preparation: 5 min.
Time total: 10 min.