This is a super easy and flavorful dish that is one of my top favorites.
2 boneless skinless chicken breasts,
pounded to 1/2-inch thickness
salt and fresh ground black pepper as
needed
cayenne to taste
all-purpose flour for dredging
2 - 4 tablespoons olive oil
1 tablespoon capers, drained, mince 1 teaspoon of the capers, leaving the rest
whole)
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup water or chicken stock
3 tablespoons cold butter, cut
in 1/4 inch slices
Place chicken breasts
between 2 layers of plastic wrap and pound to about 1/2-inch thick.
Season both sides of
chicken breasts with cayenne, salt, and black pepper; dredge lightly
in flour and shake off any excess.
Heat olive oil in a
skillet over medium-high heat. Place chicken in the pan, reduce heat
to medium, and cook until browned and cooked through, about 5 minutes
per side; remove to a plate.
Cook capers in reserved
oil, smashing them lightly to release brine, until warmed though,
about 30 seconds.
Pour white wine into
skillet.
Scrape any browned bits
from the bottom of the pan with a wooden spoon. Cook until reduced by
half, about 2 minutes.
Stir lemon juice, water,
and butter into the reduced wine mixture; cook and stir continuously
to form a thick sauce, about 2 minutes.
Reduce heat to low and
stir parsley through the sauce.
Return chicken breasts to
the pan cook until heated through, 1 to 2 minutes. Serve with sauce
spooned over the top.