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1
Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
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2
Begin to heat the olive oil in a 12 inch saute pan on med-high.
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3
Pound the chicken to about 1/4 inch thickness.
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4
While oil is getting hot, lightly season both sides of the chicken breast with salt.
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5
Lightly dust the chicken breast in the flour, shake off excess flour.
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6
Place chicken in the saute pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
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7
When both sides are nice and brown, add white wine and lemon juice.
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8
Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
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9
Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
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10
Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
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11
Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
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12
Add capers to the sauce.
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13
Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.
