# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - ½ cup all-purpose flour, for dredging
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - ½ cup dry white wine (or chicken broth)
09 - ½ cup low-sodium chicken broth
10 - ½ cup heavy cream
11 - ¼ 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
# Step-by-Step Guide:
01 - Place chicken breasts between two sheets of parchment paper. Pound to ½-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
02 - Lightly coat each chicken breast in flour, shaking off excess to ensure an even, thin layer.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Add remaining 1 tablespoon butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn.
05 - Pour in wine (or additional chicken broth for non-alcoholic version). Simmer while scraping up browned bits from the bottom until reduced by half, approximately 2 minutes.
06 - Add chicken broth, heavy cream, and lemon juice. Stir continuously and simmer for 2–3 minutes until sauce begins to thicken slightly.
07 - Stir in capers and return chicken to the skillet. Spoon sauce generously over each piece. Simmer 2–3 minutes until chicken is heated through. Garnish with fresh parsley and serve immediately.
