These pan-fried chicken breasts are covered with a simple pan sauce comprised of capers, butter, white wine, and lemon juice.
Ingredients
4 skinless, boneless chicken breast halves
- cayenne pepper, or to taste
- salt and ground black pepper to taste
- all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon capers, drained
- ½ cup white wine
- ¼ cup fresh lemon juice
- ¼ cup water
- 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
- 2 tablespoons fresh Italian parsley, chopped
Directions
Step 1 Pound the chicken breasts between two pieces of plastic wrap until they are about 1/2-inch thick.
Step 2 Season both sides of the chicken breasts with cayenne pepper, salt, and black pepper; dredge in flour gently and brush off any excess.
Step 3 In a pan over medium-high heat, heat the olive oil. Place the chicken in the pan, decrease the heat to medium, and cook for 5 minutes each side, or until browned and cooked through; transfer to a platter.
Step 4 Warm the capers in the reserved oil, breaking them lightly to release the brine, for about 30 seconds.
Step 5 Deglaze the skillet with white wine. With a wooden spoon, scrape any browned pieces off the bottom of the pan. Cook for 2 minutes, or until the liquid has been reduced by half.
Step 6 Whisk the lemon juice, water, and butter into the reduced wine mixture; boil and stir continuously for 2 minutes to produce a thick sauce. Reduce the heat to low and whisk in the parsley.
Step 7 Return the chicken breasts to the pan and cook for 1 to 2 minutes, or until cooked through. Serve with the sauce spooned on top.
