A classic, lemony chicken dish with a buttery pan sauce and capers, made famous by the Barefoot Contessa. Light, flavorful, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 boneless, skinless chicken breasts (halved and pounded thin)
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1/2 cup all-purpose flour
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1/2 tsp salt
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1/4 tsp pepper
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2 tbsp olive oil
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4 tbsp unsalted butter, divided
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1/3 cup dry white wine (or chicken stock)
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Juice of 1 lemon (plus extra lemon slices for garnish)
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1/4 cup capers, rinsed and drained
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2 tbsp chopped fresh parsley
Instructions
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Pound chicken to 1/4-inch thickness. Season with salt and pepper. Dredge in flour and shake off excess.
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Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sauté chicken 3–4 minutes per side until golden and cooked through. Remove and keep warm.
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Deglaze pan with white wine, scraping up browned bits. Let reduce for 2–3 minutes.
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Stir in lemon juice, capers, and remaining butter. Simmer until slightly thickened.
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Return chicken to pan, coat with sauce, and heat through.
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Garnish with parsley and lemon slices. Serve hot.