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1
Season chicken breasts with salt and pepper.
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2
Dredge chicken in flour.
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3
Shake off excess flour and set aside.
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4
In a large skillet over medium heat, melt 3 tablespoons of butter with olive oil.
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5
When butter and oil start to sizzle, add chicken and cook for approximately 3 minutes.
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6
Once chicken is browned, carefully flip and cook the other side for another 3 minutes.
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7
Transfer the chicken to a plate.
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8
Set aside.
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9
Remove skillet from heat and add lemon juice, chicken stock, capers, and white wine.
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10
Return to heat and bring to a boil.
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11
Scrape up the brown bits from the pan for extra flavor.
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12
Check for seasoning.
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13
Return chicken to pan and simmer for about 5 minutes or until inside of the chicken reaches 165 degrees F. Transfer chicken to a platter.
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14
Add remaining tablespoon of butter to sauce.
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15
Add another splash of wine and/or stock if needed.
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16
Whisk vigorously.
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17
Drizzle the sauce over chicken and garnish with fresh chopped parsley.
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18
Serve on its own or over pasta.
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19
Note: I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it.
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20
You can do this by adding some extra butter, stock, and wine after removing the chicken for the last time.
