Source: All Recipes

These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

Ingredients

• 4 skinless, boneless chicken breast halves
• cayenne pepper, or to taste
• salt and ground black pepper to taste
• all-purpose flour for dredging
• 2 tablespoons olive oil
• 1 tablespoon capers, drained
• ½ cup white wine
• ¼ cup fresh lemon juice
• ¼ cup water
• 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
• 2 tablespoons fresh Italian parsley, chopped

Directions

• Step 1

  Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

• Step 2

  Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

• Step 3

  Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

• Step 4

  Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.

• Step 5

  Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

• Step 6

  Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

• Step 7

  Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.