INGREDIENTS
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 3 cloves garlic, minced
- 1⁄2 cup dry white wine (like Sauvignon Blanc) or chicken stock
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices (optional, for garnish)
INSTRUCTIONS
- Butterfly each chicken breast to create thin, even pieces or place each breast between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet.
- In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken in batches to avoid overcrowding the pan, about 3-4 minutes per side, until golden brown and fully cooked. Remove and set aside on a plate.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds.
- Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
- Add the chicken stock, lemon juice, and capers. Simmer for 3-4 minutes to reduce and intensify the flavors. Remove pan from heat and whisk in the butter until the sauce is silky and smooth.
- Return the cooked chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for 2-3 minutes.
- Garnish with fresh parsley and lemon slices if desired. Serve immediately over cooked pasta, rice, or alongside steamed vegetables
