Directions

1. Slightly pound out chicken breasts so they are an even thickness and about 1/2-inch thick. Season liberally with salt and pepper.
2. Sprinkle the chicken with flour. Flip and sprinkle the other side with flour. Use hands to pat the flour into the chicken.
3. In a large saute pan, heat 2 tablespoons butter over a medium-high heat. Once butter has melted, swirl the pan and add the chicken breasts. Cook without disturbinguntil golden brown. About 3-4 minutes. Flip over and do the same on the other side. Remove chicken from pan and transfer to a plate. Tent with foil. Don't worry if the chicken is not cooked through, it can simmer in the sauce later.
4. Reduce the heat to medium and add in white wine, scraping up brown bits on the bottom of the pan with a wooden spoon. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Add lemon juice, simmer another 1-2 minutes. Turn the heat down to low and whisk in butter 1/2 tablespoons at a time. Add chicken back into sauce along with any accumulated juices and simmer a minute or two or until the chicken reaches 165 degrees on an instant read thermometer. Sprinkle with capers. Garnish with parsley if using.