A classic Italian dish that embodies the essence of Mediterranean cuisine. Known for its bright flavors and light, buttery sauce, this dish is a perfect blend of tender chicken, tangy lemon, and briny capers.
Prepare the Chicken: Begin by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 inch for even cooking.
Season: Generously season both sides of the chicken breasts with salt and pepper.
Dredge: Pour the flour onto a plate. Dredge each chicken breast in the flour, shaking off the excess.
Heat the Pan: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until shimmering.
Cook the Chicken: Add the chicken breasts to the skillet in a single layer without overcrowding. Cook for about 3-4 minutes on each side or until golden brown and cooked through.
Remove and Rest: Transfer the chicken to a plate and cover it loosely with foil to keep warm.
Make the Sauce: In the same skillet, pour in the white wine, scraping any browned bits from the bottom of the pan. Bring the wine to a boil and let it reduce for about 2 minutes.
Add Lemon and Capers: Stir in the lemon juice and capers, simmering for another minute.
Finish the Sauce: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
Combine: Return the chicken to the skillet, coating it with the lemon-caper sauce.
Serve: Garnish with fresh parsley and serve immediately.
