Skin less chicken breasts: 4
All-purpose flour: ½ cup
Pepper and salt
5 tablespoons Olive Oil
4 tablespoons Butter
2 Garlic Cloves which are minced
2 tablespoons Capers, rinsed and drained
Dry white wine: ½ cup
1 cup Chicken broth
4 tablespoons Freshly squeezed lemon juice
2 tablespoons Chopped parsley
1.With the mallet, you pound chicken breasts till slightly flatten. Then, season them with pepper and salt, and dredge both the sides of chicken in flour before shaking off the excess flour
2. Next, melt 2 tablespoons of oil and butter in one large skillet. Also, you need to fry chicken breasts in the hot oil for 5 minutes with each side till cooked through and turned golden brown. Then, transfer the chicken breasts to the plate.
3. After that, add the remaining butter to that skillet, add carpers and garlic. Then, add lemon juice, chicken stock, and wine before bringing to boil, scraping off the browns bits from that skillet. Now, season with pepper and salt.
4. The next step is to return the chicken breasts to the skillet and cook for about 5 minutes till the sauce gets reduced. Now, you transfer the chicken to one large plate before pouring the sauce over it. Sprinkle it with chopped parsley.