Slice each breast into 3 lengthwise. Sprinkle with salt and pepper. Dredge the chicken in flour to coat and shake off the excess flour.
Heat oil in the skillet with a tablespoon of butter and cook the chicken for 5 minutes on each side. Transfer the chicken to a platter and cover to keep warm.
In a large saucepan, heat the wine, broth, and lemon juice over medium heat. Add capers and parsley along with the remaining 2 tablespoons of butter.
Season with salt and pepper and pour the sauce over the chicken. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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