Servings: 4

4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
1/2 cup all-purpose flour ½ cup all-purpose flour
2 tablespoons olive oil 2 tablespoons olive oil
2 tablespoons butter 2 tablespoons butter
1/2 cup white wine ½ cup white wine
1/2 cup chicken broth ½ cup chicken broth
1/2 heavy cream ½ heavy cream
Juice of 1 lemon Juice of 1 lemon
2 tablespoons capers 2 tablespoons capers
2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Place the chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are about ¼-inch thick.
Place the flour in a shallow bowl and season with salt and pepper. Dredge the chicken breasts in the flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Add the wine, chicken broth, heavy cream, lemon juice, and capers to the skillet and bring to a boil. Reduce the heat and simmer for about 5 minutes, or until the sauce has reduced and thickened.
Return the chicken to the skillet and cook for an additional 2 minutes.
Serve the chicken with the sauce and garnish with the chopped parsley. Enjoy!