- 3 large boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 tsp salt and ½ tsp black pepper, or to taste
- 4 Tbsp unsalted butter, divided
- 3 Tbsp olive oil
- ½ cup dry white wine
- Juice of 1 large lemon (1/4 cup), plus small lemon sliced for garnish
- ¼ cup capers, rinsed under cold water
- Small lemon, sliced into rings
- ¼ cup parsley
- Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.
- Add ½ cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.
- Place a large skillet (non-stick or stainless steel) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter.
- Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side.
- Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and saute remaining chicken.
- In the same skillet without reducing heat, add ½ cup wine, 1 Tbsp butter, ¼ cup lemon juice, and ¼ cup rinsed capers.
- Simmer for 1 minute, then dip your chicken pieces into your sauce, a few pieces at a time and place them back on your platter.
- Continue simmering sauce for another 2 minutes until it thickens slightly.
- Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.