4.5
(149)
Your folders
Your folders

Export 8 ingredients for grocery delivery
Step 1
Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
Step 2
Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
Step 3
Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
Step 4
To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.
Your folders

191 viewsfoodiecrush.com
4.1
(169)
10 minutes
Your folders

489 viewsfoodnetwork.com
4.9
(29)
20 minutes
Your folders

312 viewssimplysibodiet.com
Your folders

1013 viewsspendwithpennies.com
20 minutes
Your folders

1710 viewssimplyrecipes.com
15 minutes
Your folders

1134 viewsfoodnetwork.com
25 minutes
Your folders

744 viewsfoodnetwork.com
4.4
(596)
15 minutes
Your folders

973 viewscooking.nytimes.com
4.0
(2.5k)
Your folders
150 viewsamericastestkitchen.com
4.4
(48)
Your folders

341 viewsmyrecipes.com
4.5
(85)
Your folders

566 viewsdiethood.com
5.0
(1)
30 minutes
Your folders

461 viewsculinaryhill.com
5.0
(4)
25 minutes
Your folders

382 viewsskinnytaste.com
5.0
(18)
15 minutes
Your folders

371 viewsbbc.co.uk
4.4
(16)
30 minutes
Your folders

658 viewsjessicagavin.com
4.2
(68)
25 minutes
Your folders
695 viewsthemodernproper.com
30 minutes
Your folders

586 viewsbonappetit.com
4.7
(68)
Your folders

551 viewstaste.com.au
4.7
(26)
25 minutes
Your folders

301 viewsmyrecipes.com
4.5
(7)
20 minutes