6 tablespoons cold unsalted butter, cut into pieces
1 (3.5-oz.) jar capers, rinsed
Lemon wedges, for serving
Directions:
Step 1: Cut chicken breasts in half parallel to the work surface all the way through. In between 2 sheets of plastic wrap, pound each breast until 1/4" thick. Generously season with salt and pepper.
Step 2: In a large shallow bowl, place flour. Dredge chicken in flour, shaking off excess. In a large skillet over high heat, heat 1/4 cup oil until very hot. Working with 3 chicken pieces at a time, cook, turning once, until golden brown, about 2 minutes per side. Transfer to a plate. Adjust the heat as needed and repeat with the remaining chicken.
Step 3: In the same skillet over high heat, bring wine, broth, and lemon juice to a boil. Cook, stirring occasionally, until thickened and reduced by about 1/4, about 5 minutes. Reduce the heat to low and add butter, 1 piece at a time, vigorously whisking after each addition; don’t stop whisking until all butter is incorporated. If the sauce starts to break, add 1 tablespoon of water and continue to whisk until the sauce is smooth and glossy.
Step 4: Return chicken to skillet. Add capers, bring the sauce to a light simmer, and cook until warmed through, about 3 minutes. Serve with lemon wedges alongside.
3 boneless, skinless chicken breasts