A delightful chicken dish featuring a tangy lemon butter sauce with capers, perfect for a quick and flavorful meal.
Juice two lemons and strain the juice to remove seeds. Slice the third lemon into wedges for garnish.
Freshly squeezed lemon juice enhances the dish's flavor.
Heat the olive oil in a sauté pan over medium-high heat.
Ensure the oil is hot before adding the chicken to prevent sticking.
Pound the chicken breasts to an even thickness of about 1/4 inch.
Even thickness ensures uniform cooking.
Season the chicken with salt and lightly coat with flour, shaking off any excess.
A light coating of flour helps achieve a golden crust.
Cook the chicken in the hot oil until golden brown on both sides, ensuring it's cooked through.
Avoid overcrowding the pan for even browning.
Deglaze the pan with white wine and lemon juice, cooking until the liquid reduces by half.
Scrape the pan to incorporate all the browned bits into the sauce.
Stir in the butter until melted and add the capers.
Add butter gradually for a smooth sauce.
Pour the sauce over the chicken and garnish with lemon wedges.
Serve immediately for the best flavor.
