Step 1

Preheat the oven to 350 degrees F.

Step 2

Sprinkle the salt and the pepper over both sides of the chicken breasts.

Step 3

Pour the flour onto a large plate.

Step 4

Dredge the chicken breasts in the flour until the chicken is well-coated, shaking the excess flour off.

Step 5

Heat the butter and the oil in a large skillet over medium high-heat.

Step 6

When the butter has melted and begins to look foamy, add the chicken to the skillet and brown each piece until golden, about 3 minutes per side.

Step 7

Transfer the chicken to a baking sheet.

Step 8

Bake the chicken until a thermometer inserted into the chicken reads at least 165 degrees F, about 5-8 minutes

Step 9

Transfer the chicken to a serving platter and tent it loosely with foil to keep it warm.

Step 10

Heat the same skillet used to brown the chicken over medium heat.

Step 11

Add the white wine to the skillet and cook until reduced by half, about 5 minutes.

Step 12

Add the heavy cream to the wine and simmer until the sauce coats the back of a spoon, about 2-3 minutes.

Step 13

Add the Dijon mustard, the capers, and 2 tablespoons of the parsley to the wine mixture.

Step 14

Place the chicken breasts onto a serving plate.

Step 15

Drizzle the chicken with the sauce and sprinkle the chicken with the extra parsley.

Step 16

Serve.