Table of Contents


  • 2 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 1/2 cup chicken broth
  • 1/4 cup capers drained and rinsed
  • 2 tablespoons fresh parsley chopped (optional)
  • Lemon slices for garnish (optional)


Prepare the Chicken:

  • Slice each chicken breast in half horizontally to create two thinner pieces. Pound the chicken pieces to an even thickness if necessary.
  • Season both sides of the chicken with salt and pepper.
  • Dredge the chicken in flour, shaking off any excess.

Cook the Chicken:

  • In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
  • Add the chicken pieces to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Make the Sauce:

  • In the same skillet, add the white wine (or chicken broth) and cook for about 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  • Add the lemon juice, chicken broth, and capers. Bring the mixture to a simmer and cook for about 3-4 minutes, allowing the sauce to reduce slightly.

Finish the Sauce:

  • Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
  • Return the chicken to the skillet, spooning the sauce over the top to coat the chicken. Cook for an additional 1-2 minutes to heat the chicken through.


  • Transfer the chicken to serving plates and spoon the sauce over the top.
  • Garnish with chopped fresh parsley and lemon slices, if desired.

By Admin

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