Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces each; 170 g)
  • 1/2 cup all-purpose flour (65 g)
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 cup dry white wine (120 ml)
  • 1/4 cup fresh lemon juice (60 ml, about 2 lemons)
  • 2 tablespoons capers, rinsed and drained (30 g)
  • 2 tablespoons fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch) and season both sides with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil and butter in a skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from skillet and keep warm.
  3. In the same skillet, add white wine and lemon juice. Scrape up browned bits; let reduce by half (about 2-3 minutes). Stir in capers and return the chicken to the skillet.
  4. Coat chicken in the sauce and let simmer for an additional minute. Garnish with parsley before serving.