This is another easy and tasty recipe for a busy weekday meal. But the flavors and eye appeal are enough to wow weekend guests as well. Total prep and cooking time is around 30 minutes. I suggest you have the capers and liquids ready to go before you begin cooking the chicken. If the breasts are large either pound them between two sheets of plastic wrap to about 1/2″ thick or split them lengthwise.
WHAT YOU’LL NEED
- 2-4 Chicken Breasts
- 1 Cup Flour to Dredge Chicken
- Cayenne, Salt & Pepper to Taste
- 2 Tablespoons Olive Oil
- 1 Tablespoon Capers
- 1/2 Cup Dry White Wine
- 1/4 Cup Lemon Juice
- 1/4 Cup Chicken Broth or Water
- 3 Tablespoons Cold Butter (Cut in 1/4″ Pieces)
- Chopped Parsley as Garnish
- Sprinkle breasts with cayenne, salt and fresh pepper.
- Lightly dredge breasts in flour, shaking off excess.
- Heat oil in pan on medium high heat until it shimmers.
- Add breasts, reduce heat to medium and cook for 4-5 minutes on both sides. Remove breasts. (You can place them in a slightly warm oven to keep warm until sauce is ready.)
- Add capers to pan, smashing about half of them, cook for 30 seconds or so.
- Add wine and stir to deglaze pan, about two minutes.
- Add lemon juice. Stir for a minute.
- Add broth or water.
- Reduce the sauce by about half, stirring. Lower temperature to Low.
- Slowly add butter pieces, stirring them in and adding more as they melt.
- Return breasts to pan to warm and cover with sauce.
- Garnish with chopped fresh parsley. Serve and enjoy.