Lemony Chicken

White wine, lemon juice, butter, and capers makes a zingy sauce for pan-fried chicken.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 460 Calories

Ingredients

• salt to taste
• 4 skinless, boneless chicken breast halves
• 2 large lemon, juiced
• 1 large lemon, cut into wedges
• 0.25 cup olive oil
• 0.25 cup white wine
• 0.25 cup unsalted butter, softened
• 0.25 cup drained capers
• 0.5 cup all-purpose flour, or more if needed

Recipe Instructions

Step 1

Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.

Step 2

Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.