- 4 skinless, boneless chicken breast halves
- cayenne pepper, to taste
- salt & freshly ground pepper, to taste
- all-purpose flour, for dredging
- 2 T olive oil
- 1 T Mustapha’s Mediterranean Capers Surfines, drained
- 1/2 c white wine
- 1/4 cup fresh lemon juice
- 1/4 c water
- 3 T cold unsalted butter, cut in 1/4-inch slices
- 2 T Italian parsley, chopped
- lemon slices, for garnish
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
- Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off excess.
- Heat olive oil in skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.
- Pour white wine in to skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
- Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through sauce.
- Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Place chicken pieces on platter, top with sauce, and garnish with lemon slices.
Recipe from allrecipes.com