2boneless chicken breast (cut in half horizontally to make 4)
1/2cup all-purpose flour
sea salt and freshly ground pepper (to season flour)
3tbspolive oil
3tbspbutter
2cloves of garlic (sliced thinly or minced)
1/4cupwhite wine (or vermouth)
1/2juice of a lemon juice(*you could add the other half into the dish as slices when cooking the sauce)
1/3cupcup low-sodium chicken broth
2tbspcapers
2tbspflat-leaf parsley, roughly chopped
Instructions
Cut each chicken breast in half crosswise and pound the chicken to ¼-inch thickness. Season chicken with salt and set aside.
In a shallow bowl, mix the flour with a generous pinch of black pepper and dredge the chicken pieces so they are lightly coated in the flour.
In a large frying pan, over medium-high, heat the olive oil (enough to coat the pan) and sear the chicken on both sides until golden brown - approx about 2 mins per side. SPut the chicken to the side.
To make the sauce, deglaze the pan with the chicken broth (scrape up any brown into the sauce), reduce the heat to medium and add 1/2 a freshly squeezed lemon, the capers, and stir.
Now, return the chicken to the pan and warm through - approx 2 mins - then transfer the chicken to plates. Remove the frying pan from heat and add butter, stirring until the butter has melted and the sauce has thickened. Taste the sauce and season with salt if needed.Spoon the sauce over chicken and garnish with chopped fresh parsley.Serve with pasta.