Ingredients:

  • 1.5 lbs (680g) thin-sliced chicken breast (about 1/4-inch thick)
  • 1/2 cup (60g) all-purpose flour
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 4 tbsp (60ml) olive oil
  • 4 tbsp (60g) unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tbsp (30g) capers, drained
  • 1/4 cup (10g) fresh parsley, chopped
  • 2 tbsp (5g) fresh basil, chopped
  • Lemon wedges, for serving (optional)

Instructions:

  1. Pat the chicken breasts dry with paper towels.
  2. In a shallow dish, combine flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
  3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear the chicken breasts in batches, being careful not to overcrowd the pan, until golden brown on both sides and cooked through (internal temperature reaches 165°F or 74°C). Set aside.
  4. Add the remaining 2 tablespoons olive oil and 2 tablespoons butter to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes, allowing the alcohol to evaporate.
  6. Stir in the chicken broth and lemon juice. Bring to a simmer.
  7. Add the capers, parsley, and basil. Simmer for another minute, allowing the sauce to thicken slightly.
  8. Return the chicken breasts to the skillet and coat with the sauce.
  9. Serve immediately with lemon wedges, if desired.