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 so easy to make and ready under 20 minutes!
Season butterflied chicken breasts with salt and pepper on both sides.
Put flour in a shallow dish. Dredge seasoned chicken in the flour making sure to coat each breast well.
Melt 3-4 tbsp of butter in a skillet over medium heat. Adjust the amount of butter accordingly based on size/ how nonstick your skillet is.
Once butter is melted, add the chicken breasts. Chicken should not overlap in the skillet so cook in two batches if needed. Brown chicken on both sides. Cook until internal temperature reaches 165℉. Set chicken aside.
In the same skillet, melt 1 tbsp of butter under medium heat and sear minced garlic for 30 seconds or until fragrant (no need to brown). Add white wine and lemon juice. Bring to boil for 1 minute and allow sauce to slightly reduce.
Add capers and add a pinch of salt. Stir to combine.
Return chicken to skillet, and coating them with the lemon sauce. Let chicken cook in sauce for 1-2 minutes under medium low heat. Sauce should reduce slightly. Remove from heat.