I've been making this for years, but I remember vividly making it for the first time.... We had three people over for dinner that night. I was going through a phase of making homemade Rustic Italian Bread (check Cooks' Illustrated Magazine for that amazing recipe), so I served the chicken with asparagus and the bread. After dinner, every plate was as shiny clean as when the table had been set.... even the platter that I had served from was mopped clean of the remaining sauce. Every morsel of food had been devoured. It was amazing and the recipe, of course, went to the top of my list of "sure fire winners."
One more tip: Don't be afraid to tinker with: the amount of butter and oil you sauté the chicken in and with the broth, wine, and lemon juice.... taste the sauce as you go and add more of any of the liquids to it so it suits your taste. My husband loves the lemon, so I always add a little more, for example. The sauce should be about the same consistency as gravy, NOT a hollandaise or gelatinous. DO NOT USE THE PHOTO ABOVE as a reference for how big your breasts should be.... I could not find a better one. (Sorry for the all-caps, but I mean it!)
Without further ado, here's the recipe:
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil, or more as needed
2 tablespoons butter, or more as needed
1/2 cup dry white wine
1/3 cup fresh lemon juice
1/2 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish or jelly roll pan. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.