Ingredients
- 4 boneless, skinless chicken breasts, pounded to ½ inch thickness
- 1/4 cup all-purpose flour
- 1 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice
- 2 tbsp capers
- 2 tsp minced fresh garlic
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- For serving: hot cooked spaghetti (thin or regular)
- 2 tbsp chopped flat-leaf parsley
Instructions
- Lightly coat chicken breasts in flour, shaking off excess.
- Heat butter and olive oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté garlic briefly until fragrant. Add white wine and lemon juice, scraping up browned bits from the pan.
- Stir in capers, salt, and pepper. Simmer for 2–3 minutes until slightly reduced.
- Return chicken to the skillet, spoon sauce over it, and warm through.
- Serve over hot spaghetti and garnish with parsley.
Notes
- Add a splash of cream for a richer sauce.
- Serve with rice, mashed potatoes, or roasted vegetables instead of pasta.
- For extra flavor, toss in spinach, artichokes, or sun-dried tomatoes.
- Pound chicken evenly to ensure quick, tender cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
