A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.



Ingredient Checklist


Instructions Checklist
  • Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.

  • Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.

Cook's Notes

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Don't have capers? Try chopped olives or lemon zest in the sauce instead.

Reviews (3)

47 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
This was very good and so easy to make. I went by the recipe and would not change a thing. This will become a part of our rotation of meals.
Rating: Unrated
We loved this. Made exactly as written. Time to prepare was correct. The only thing I would change was to cook the parsley slightly before serving. Think fresh basil would substitute nicely for parsley.
Rating: Unrated
Yummy and quick...I used Moscato instead of the white wine...and then added just a little bit of flour to the mix at the end to create a little gravy.....served with couscous!!...and I didn't let the caper soak...which really alots for more time then necessary!!