# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1/2 cup all-purpose flour, for dredging
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - 1/2 cup dry white wine (or chicken broth)
09 - 1/2 cup low-sodium chicken broth
10 - 1/2 cup heavy cream
11 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
12 - 2 tbsp capers, rinsed and drained
13 - 2 tbsp chopped fresh parsley
14 - Salt and black pepper, to taste
# How To Make It:
01 - Place chicken breasts between two sheets of parchment and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Coat chicken breasts in flour, shaking off excess.
03 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add remaining 1 tbsp butter. Sauté garlic for 30 seconds until fragrant.
05 - Pour in wine (or chicken broth) and simmer, scraping up any browned bits, until reduced by half (about 2 minutes).
06 - Add chicken broth, heavy cream, and lemon juice. Stir and simmer for 2-3 minutes until slightly thickened.
07 - Stir in capers and return chicken to the skillet. Spoon sauce over chicken and simmer 2-3 minutes to heat through.
08 - Sprinkle with chopped parsley. Serve immediately with pasta, rice, or crusty bread.
