Ingredients: 

  • 2 chicken breasts
  • Salt & pepper, to taste
  • 1/2 cup all-purpose flour 
  • 4 Tablespoons olive oil 
  • 4 Tablespoons unsalted butter 
  • 1/2 cup chicken stock 
  • 1/2 cup dry white wine (if not using replace with chicken stock)
  • 1/2 lemon, juiced
  • 3 Tablespoon capers (I used capers in brine, drained) 

Preparation: 

  1. Butterfly the chicken breasts. Place your palm over the top of the breast and the knife at the edge of the chicken breast, carefully slice the breast in half horizontally. 
  2. Open the breasts to lay flat.
  3. Place a piece of parchment paper over the chicken and with a heavy pan or mallet, pound to 1/4 inch thickness. (You can cut each piece of chicken in half down the middle to make 4 total pieces of chicken).
  4. Season both sides with salt and pepper. 
  5. Place the flour on a plate. Coat each piece of chicken in the flour and shake off any excess. 
  6. In a pan over medium heat, add 2 tablespoons of oil and 2 tablespoons of butter. 
  7. Once the oil is hot and butter is melted, add in the chicken. Cook 1-2 pieces of chicken at a time, depending on the size of your pan. Don’t crowd the pan.
  8. Once the chicken is golden brown, about 3-4 minutes, flip and finish cooking on the other side. The chicken is thin, so it will cook fast! 
  9. Once all the chicken is cooked, set aside on a plate. 
  10. Pour the chicken stock and white wine in the pan. Stir scraping up any leftover brown bits from the chicken into the sauce. 
  11. Add in the capers and lemon juice. 
  12. Add in the remaining 2 tablespoons of butter, stirring to melt into the sauce. Remove from heat. 
  13. Spoon the sauce over the chicken. Serve with pasta (I like using angel hair!) 
  14. Enjoy!