Ingredients:
- For the Chicken:
- 1 pound boneless, skinless chicken breasts (pounded thin)
- 1/4 cup all-purpose flour (for dredging)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Sauce:
- 1/4 cup lemon juice
- 1/4 cup white wine (or chicken broth for a non-alcoholic option)
- 1/4 cup butter
- 1/4 cup chopped fresh parsley
- 1/4 cup capers (drained)
Instructions:
- Prepare the Chicken:
- Dredge the chicken breasts in a mixture of flour, salt, and black pepper, coating them evenly.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side, or until they’re golden brown and cooked through.
- Remove the chicken from the pan and set it aside on a plate.
- Make the Sauce:
- In the same skillet, add the lemon juice and white wine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5-7 minutes until the liquid has reduced by half.
- Add Butter and Capers:
- Stir in the butter, capers, and chopped parsley, allowing the butter to melt and the sauce to come together into a creamy texture.
- Combine Chicken and Sauce:
- Return the cooked chicken to the pan, coating it evenly with the sauce. Let it simmer for another 2 minutes to absorb the flavors.
- Serve:
- Serve immediately with a side of steamed vegetables, cauliflower rice, or any low-carb side of your choice.
- Garnish with additional fresh parsley and lemon wedges for extra freshness.