Chicken in Lemon-Caper Sauce

Ingredients List

• ½ cup all-purpose flour

• 1 pinch salt

• 2 (6 ounce) skinless, boneless chicken breast halves

• 2 tablespoons olive oil

• ¼ cup dry white wine

• ¼ cup lemon juice

• ¼ cup cold unsalted butter, cut into pieces

• 2 tablespoons capers, drained

• 2 lemon wedges

Instructions

In a medium bowl or resealable plastic bag, combine flour and salt. Dredge the chicken in the flour mixture, ensuring it is evenly coated, then shake off any excess.

Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden and cooked through, about 3 to 4 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate, cover, and keep warm.

Add white wine to the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan. Stir in lemon juice and let the mixture boil until reduced by half, about 2 to 3 minutes.

Drop cubes of butter into the boiling sauce. Swirl and shake the pan vigorously until the butter fully melts and the sauce thickens. (Avoid letting the butter sit still, or the sauce may separate and become greasy.) Remove from heat and stir in the capers.

Nutritional Information (per serving)