Recipe adapted from Bon Appétit
This is a great dish if you want something tasty and quick. I love the freshness of the lemon and the saltiness of the capers in this recipe. I changed Bon Appétit's recipe a little. I didn’t dredge the chicken in flour, I increased the capers and switched the parsley to basil and oregano. I'm happy with the changes. Enjoy!
4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/3 cup drained capers
3 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
Basil for garnish
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
2. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
3. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, herbs and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.