This delicious Italian recipe features pan seared chicken breasts smothered with a bright and bold lemony sauce with capers. Made in one skillet, this restaurant-quality dish is ready in 20 minutes.
Boneless Chicken Breasts Salt And Black Pepper All Purpose Flour Unsalted Butter Garlic White Wine Lemon Juice Capers
Season butterflied chicken breasts with salt and pepper. Dredge seasoned chicken in the flour making sure to coat each breast well. Melt the butter in a skillet.
Add the chicken breasts. Chicken should not overlap in the skillet. Brown chicken on both sides. Cook until internal temperature reaches 165℉. Set chicken aside.
Add more butter to the skillet and sear minced garlic for 30 seconds or until fragrant. Add white wine and lemon juice and boil for 1 minute.
Add capers and a pinch of salt. Return chicken to skillet and coat with lemon sauce. Cook until sauce reduces slightly. Serve with pasta.