1. Place chicken breasts between layers of plastic wrap and pound to about ¼” thick using the flat side of a meat mallet; set aside. 2. Heat ¼ cup olive oil in a large sauté pan; once oil is hot, lightly dust chicken breasts with flour and place in pan; season (top-side only) lightly with salt and pepper then cook for 1 and a 1/2 minutes; turn over. 3. Add wine, lemon juice, and chicken broth in that order; allow chicken breasts to cook (over high heat) in this sauce for 2 minutes; remove chicken to a serving plate, leaving sauce in pan. 4. Add the capers to the sauce and whisk in butter cubes; once butter is half-way melted, remove pan from heat and continue to stir until the butter is melted; pour sauce over the chicken breasts and serve. 5. NOTE: Go easy with the salt shaker as the capers add sodium to the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
