Table of Contents
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Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into sliced and pounded thin
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
For the Sauce:
- 2 garlic cloves, minced
- 1/2 cup white wine (or chicken broth)
- 1 cup chicken broth
- Juice of 1 lemon
- 1 tablespoon capers (optional)
- Fresh parsley for garnish
Instructions
- Pound and season the chicken: Flatten the chicken breasts to an even thickness. Season with salt and pepper and dredge in flour.
- Cook the chicken: Sauté the chicken in olive oil and butter until golden and cooked through. Set aside.
- Make the sauce: In the same pan, sauté garlic, deglaze with wine, and stir in chicken broth and lemon juice. Reduce slightly.
- Finish the sauce: Add butter and capers, then return the chicken to the skillet. Spoon the sauce over the chicken and let it simmer.
- Serve: Garnish with fresh parsley and serve with your favorite side.