Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
321 Calories
Recipe Instructions
Step 1
Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
Step 2
Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
Step 3
Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
Step 4
Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
Step 5
Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
Step 6
Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
Step 7
Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
Ingredients
¼ cup water
¼ cup fresh lemon juice
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
½ cup white wine
1 tablespoon capers, drained
cayenne pepper, or to taste
all-purpose flour for dredging
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
