What You Need
4 skinless, boneless chicken breasts (about 6 ounces each)
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
2 tablespoons butter, divided
1/2 cup dry white wine or chicken broth
2 tablespoons lemon juice
2 tablespoons capers
3 tablespoons fresh parsley, chopped
4 thin slices of lemon (optional)
Pound the chicken breasts to 1/4 inch thickness. If the breast pieces you are working with are large, you may want to slice them each into two pieces horizontally before pounding.
Mix the flour, salt, and pepper in a shallow dish or pan. Rinse the chicken pieces in water then dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 1 tablespoons of butter in a large skillet on medium high heat. Add the chicken pieces. Do not crowd the pan. You may have to cook them in two batches. Cook about 3 minutes per side, until brown. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the wine or chicken broth, lemon juice, and capers to the pan. Scrape up the browned bits in the bottom of the pan with a spatula. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter or serving plates. Add remaining 1 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and a twisted lemon slice if desired.