2 8-ounce boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

¼ cup all-purpose flour

2 tablespoons extra virgin olive oil

3 tablespoons unsalted butter

½ cup white wine

2 tablespoons freshly squeezed lemon juice

2 tablespoons capers

2 tablespoons minced Italian parsley

 

Gently pound out the chicken breasts to an even thickness with a meat pounder. Season generously with salt and pepper. Dip into the flour to coat and shake off any excess. Heat a large, heavy sauté pan over medium heat until very hot but not smoking. Add the oil and 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the chicken breasts skinned side down and sauté for 4 to 5 minutes, or until golden brown. Using tongs, turn the chicken breasts and continue to sauté another 3 to 4 minutes, or until just cooked through. The chicken breasts will be firm to the touch and the juices will run clear when they are just cooked through. Remove the chicken breasts to a plate and tent with foil to keep warm.

 

Add the wine, lemon juice, and capers to the pan and simmer, scraping up the brown bits from the bottom of the pan with a heat-proof spatula, for 4 to 5 minutes, or until thickened and saucy. Add the parsley. Remove the pan from the heat and let cool for a minute or two. Whisk in the remaining 2 tablespoons of butter quickly, stir in any accumulated juices from the chicken breasts, and season to taste with salt and pepper. Return the chicken breasts to the pan and turn to coat with the sauce. Arrange the chicken breasts on individual plates, divide the sauce among them, and serve immediately.

 

Serves 2 very hungry people. Lovely on a bed of angel hair pasta. For 4 smaller portions, pound out the chicken breasts, cut each breast in half, and proceed with the recipe as directed. The recipe may be doubled, but the sauce will take a little more time to reduce. Also delicious with scaloppine of veal, pork, or even turkey.