# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (1.3 lbs)
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - ½ cup all-purpose flour (60 g), for dredging
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - ½ cup dry white wine (120 ml) or chicken broth
09 - ½ cup low-sodium chicken broth (120 ml)
10 - ½ cup heavy cream (120 ml)
11 - ¼ cup freshly squeezed lemon juice (60 ml, about 2 lemons)
12 - 2 tbsp capers, rinsed and drained
13 - 2 tbsp chopped fresh parsley
14 - Salt and black pepper, to taste
# How-To Steps:
01 - Place chicken breasts between two sheets of parchment paper and gently pound to a uniform thickness of ½ inch. Season both sides with salt and pepper.
02 - Coat the chicken breasts in all-purpose flour, tapping off any excess.
03 - Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, approximately 4 to 5 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
04 - In the same skillet, melt the remaining 1 tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Pour in white wine or chicken broth, scraping up any browned bits from the pan. Allow to simmer until reduced by half, about 2 minutes.
06 - Stir in chicken broth, heavy cream, and freshly squeezed lemon juice. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
07 - Stir in rinsed capers, then return the chicken to the skillet. Spoon sauce over the chicken and allow to heat through for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately with your choice of pasta, rice, or crusty bread.
