½ cup all-purpose flour, 1 pinch salt, 2 (6 ounce) skinless, boneless chicken breast halves, 2 tablespoons olive oil, ¼ cup dry white wine, ¼ cup lemon juice, ¼ cup cold unsalted butter, cut into pieces, 2 tablespoons capers, drained, 2 lemon wedges
Instructions
Combine flour and salt in a dish, coat the chicken, and shake off any excess. In a skillet over medium-high heat, cook the chicken in olive oil for 3 to 4 minutes per side until it reaches 165 degrees F. Set the chicken aside on a covered plate. Deglaze the pan with white wine, scraping the bottom, then add lemon juice and boil until reduced by half. Vigorously whisk in cubed butter until the sauce thickens, ensuring it stays in motion to avoid separation. Stir in capers, pour the sauce over the chicken, and serve with lemon wedges.
Nutrition
Total Fat 39g 50%, Saturated Fat 17g 86%, Cholesterol 160mg 53%, Sodium 372mg 16%, Total Carbohydrate 29g 11%, Dietary Fiber 2g 7%, Total Sugars 1g, Protein 43g, Vitamin C 27mg 134%, Calcium 47mg 4%, Iron 3mg 17%, Potassium 558mg 12%
