Ingredients
- 4 chicken breasts boneless, skinless, about 1 lb total
- Kosher salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder
- 2/3 cup all-purpose flour
- 1 1/2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers drained
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon fresh parsley chopped
- Lemon wedges for serving, optional
Instructions
- Evenly pound the chicken breasts to ensure a consistent thickness. Season both sides with salt, pepper, and garlic powder, then dredge them in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and just cooked through, about 3-4 minutes per side. Move the chicken to a plate and set aside.
- Add the white wine to the same skillet and use a spatula to deglaze the browned bits. Incorporate the lemon juice and capers, allowing the mixture to simmer for 2-3 minutes. Reduce the heat and gradually swirl in the butter until the sauce becomes shiny and slightly thickened.
- Place the chicken back in the skillet and ladle the sauce on top. Allow the chicken to heat in the sauce for approximately 1 minute.
- Garnish the chicken with freshly chopped parsley and serve immediately, with lemon wedges on the side, if you wish.