This healthier version of the classic Italian restaurant dish of lemony chicken or veal makes an elegant weeknight meal – or a great dish to serve company.
- Yield: 4 Servings
- Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
- Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160° F. Remove from pan.
- Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.
The key to the sauce is to let the wine and lemon juice boil long enough to reduce it to a thickened liquid. You’ll know it’s ready to be enriched with the butter when a spoon dragged across the surface of the pan leaves a line that takes a couple of seconds to close back up.