- 4 skinless boneless chicken breast halves
- 3 tablespoons butter, room temperature
- 1 ½ tablespoons all purpose flour
- additional all purpose flour
- 2 tablespoons olive oil
- ⅓ cup dry white wine
- ¼ cup fresh lemon juice
- ¼ cup low sodium chicken broth
- ¼ cup drained capers
- ¼ cup fresh parsley
1. Place chicken between 2 large sheets of plastic wrap. Using a meat pounder, lightly pound the chicken to ¼" thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1½ tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
2. Heat 2 tablspoons oil in large skillet. Add chicken breasts to skillet and cook until golden and cooked through. This may have to be done in 2 batches. Transfer chicken to platter; tent with foil to keep warm.
3. Bring wine, lemon juice and broth to boil in skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.