Ingredients :
- 8 chicken breast cutlets
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 1/4 cup capers drained
- 2 tablespoons butter cold
- minced fresh parsley and lemon wedges, for serving
Directions :
- Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
- In a large skillet over medium-high heat, heat butter until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
- Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and whisk in butter until incorporated. Stir in capers.
- Add chicken and any accumulated juices back to pan. Swirl to coat the chicken with sauce. Garnish with parsley and serve with lemon wedges.
