Chicken with Lemon-Caper Sauce

01Method

1. 1

   Combine flour and salt in a shallow dish or zip-lock bag. Dredge each chicken breast in the flour mixture, shaking off any excess.

2. 2

   Warm olive oil in a skillet over medium-high heat. Add the coated chicken and cook until golden and cooked through, about 3 to 4 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Transfer the chicken to a plate, cover loosely, and keep warm.

3. 3

   Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Add lemon juice and let the liquid reduce by half, approximately 2 to 3 minutes.

4. 4

   Drop the cold butter pieces into the simmering sauce. Vigorously swirl and shake the pan continuously until the butter emulsifies and the sauce thickens — do not let the butter sit still or the sauce will break. Remove from heat and fold in the capers.

5. 5

   Spoon the lemon-caper sauce over the chicken and serve with lemon wedges on the side.