Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon about 1 teaspoon
- 2 tablespoons capers drained
- 1/3 cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
- Pound the chicken breasts to an even thickness. Season both sides with salt and pepper, then dredge in all-purpose flour, shaking off any excess.
- Heat the olive oil with 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken for about 3-5 minutes per side until golden and fully cooked. Transfer the chicken to a plate.
- In the same skillet, add the remaining 2 tablespoons of butter. Pour in the chicken broth and white wine. Scrape up any browned bits.
- Stir in the lemon juice, lemon zest, and capers, and let the sauce simmer until it reduces by half. Add the heavy cream and let cook until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over it. Allow it to heat for another 2 minutes. Garnish with chopped parsley before serving.
