Ingredients
Directions
- 1
Slice chicken breast lengthwise and cover with plastic wrap and pound thin using meat mallet or the back of a spoon
- 2
Add salt and pepper to both sides and dredge in flour
- 3
Add olive oil and 1 tbsp butter to a pan on medium heat
- 4
Once pan is hot add chicken and cook until lightly brown and then flip
- 5
Once chicken is cooked through about 5-7 minutes on each side depending on size of chicken, remove to a plate.
- 6
Wipe pan but leave some bits. Add white wine and scrape any bits from the pan. Add chicken broth, lemon juice (about 1/2 lemon) and capers and cook for a few minutes.
- 7
Add one tbsp butter and once melted add chicken back and cook for a few more minutes flipping the chicken and coating with the sauce.
- 8
Garnish with parsley and serve with spaghetti or mashed potatoes and extra lemon slices.
