Chicken with Lemon-Caper Sauce

Recipe View In a shallow dish or resealable plastic bag, combine the flour and salt. Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated. Shake off any excess. (5 minutes)

Recipe View Heat the olive oil in a large skillet over medium-high heat. Carefully place the floured chicken breasts in the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C). (8-10 minutes)

Recipe View Transfer the cooked chicken to a plate, cover loosely with foil, and set aside to keep warm.

Recipe View Pour the white wine into the same skillet, scraping up any browned bits from the bottom of the pan. Bring the wine to a simmer and let it reduce slightly for 1-2 minutes.

Recipe View Add the lemon juice to the skillet and continue to simmer until the sauce has reduced by about half, approximately 2-3 minutes.

Recipe View Reduce the heat to low. Gradually whisk in the cold butter cubes, one or two at a time, swirling the pan constantly to emulsify the butter into the sauce. Continue until all the butter is incorporated and the sauce is smooth and thickened. Do not allow the sauce to boil, or it may separate. (5 minutes)

Recipe View Remove the skillet from the heat and stir in the drained capers.

Recipe View To serve, place the chicken breasts on plates and spoon the lemon-caper sauce generously over the top. Garnish with lemon wedges and serve immediately.