Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup white wine (preferably dry)
- Juice of 1 large lemon
- 2 tablespoons capers, rinsed and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper and dredge in flour, shaking off excess.
- In a skillet, heat olive oil and 2 tablespoons of butter over medium heat. Cook the chicken breasts for 5-7 minutes on each side until golden brown. Remove and set aside.
- Add white wine, lemon juice, and capers to the skillet. Scrape any bits from the pan and simmer for 3-4 minutes.
- Return chicken to the skillet, coat with the sauce, cook for an additional minute, and garnish with parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to maintain the chicken’s texture.
- Pair with spaghetti, steamed vegetables, or an arugula salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian-American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg