""These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice."..."
INGREDIENTS
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4 skinless, boneless chicken breast halves
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cayenne pepper, or to taste
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salt and ground black pepper to taste
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all-purpose flour for dredging
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2 tablespoons olive oil
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1 tablespoon capers, drained
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1/2 cup white wine
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1/4 cup fresh lemon juice
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1/4 cup water
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3 tablespoons cold unsalted butter, cut in 1/4-inch slices
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2 tablespoons fresh Italian parsley, chopped
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