Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons all-purpose flour (30ml)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc) (120ml) (optional, can substitute with chicken broth)
  • 1/2 cup chicken broth (120ml)
  • 1/4 cup lemon juice, freshly squeezed (60ml)
  • 2 tablespoons capers, drained (30ml)
  • 2 tablespoons unsalted butter (30ml)
  • 1 tablespoon chopped fresh parsley (15ml)

Instructions:

  1. Prepare the Chicken: Pat chicken breasts dry with paper towels and season with salt and pepper. Dredge lightly in flour, shaking off any excess.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Make the Sauce: Add minced garlic to the skillet and sauté for 30 seconds, or until fragrant. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits from the bottom. Let it simmer for a minute, reducing slightly.
  4. Add Remaining Sauce Ingredients: Stir in chicken broth, lemon juice, and capers. Bring to a simmer.
  5. Finish the Sauce: Reduce heat to low and stir in butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste.
  6. Combine and Serve: Return the chicken breasts to the skillet and coat with the lemon caper sauce. Garnish with fresh parsley and serve immediately.