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To butterfly the chicken breasts: Using a very sharp knife, slice the thickest part of the breast starting at the middle and working towards the outside.
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Basically you are cutting it so that its an even thickness throughout.
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Once the breast is butterflied, slice it in half lengthwise so that it looks like two thin chicken breasts.
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Optional: You can tenderize the breasts using a meat tenderizer but dont use the spiked sides because that will tear the meat (since poultry is more delicate than beef).
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Also, use a piece of plastic wrap or parchment paper between the meat and the tenderizer.
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In a deep plate, pour the flour and season liberally with salt and pepper.
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Dredge the chicken in the flour, shake off the excess; set aside.
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In a large nonstick skillet over high heat, add a 1/2 tablespoon of the butter.
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When the pan is hot and the butter is bubbling, add 4 pieces of the dredged chicken to the pan (youre going to pan fry the chicken in at least two batches).
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Fry the chicken until lightly browned on each side (about 2-3 minutes on the first side and 1-2 minutes on the second).
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The chicken isnt going to be cooked through here but that its okay.
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Set the fried chicken aside on a plate while you finish frying the rest.
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Into the now empty skillet, add the white wine and let the alcohol cook out.
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Boil for about a minute, scraping the bottom of the pan with a wooden spoon to release any of the browned bits (deglazing).
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The heat should still be on high.
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Add the stock and the lemon juice.
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Return the chicken to the pan and let it sit in the bubbling sauce for 3-5 minutes or until the chicken is cooked through.
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Place the chicken on the serving platter.
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Add the lemon slices and the capers into the pan and let the sauce continue to boil and thicken.
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When the sauce has thickened, taste the sauce and adjust seasoning.
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Place the lemon slices decoratively over the chicken.
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Pour the contents of the pan over the chicken and serve immediately.
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Notes:
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1.
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If you dont have any wine on hand then you can use all stock instead.
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2.
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Vegetable stock can be used in place of the chicken stock.
