1tablespoonrinsed chopped capersor leave them whole if you prefer
Minced fresh parsley to serve
Cooked ricewhite or brown to serve, or small cooked pasta shapes, or potatoes of any kind
In a wide shallow bowl, mix together the flour, 1½ teaspoons salt, and ½ teaspoon pepper. Dredge (coat) the chicken breasts in the flour.
Heat a very large skillet over medium high heat, and add 1 tablespoon of the olive oil. When it’s hot, place 2 or 3 of the chicken breasts, whatever will fit comfortably in a single layer in the pan, and cook for 2 to 3 minutes on each side, until golden brown. Transfer to a plate, and repeat with another tablespoon of oil, and 2 or 3 more breasts, until all of the chicken is almost cooked (it will be slightly pink inside). If you are planning to serve some of the chicken without any sauce, cook for 4 minutes on each side, making sure the chicken is cooked through, and set those breasts aside on a different plate.
Don’t clean the pan! Add the shallots and garlic and sauté until translucent and tender, about 2 minutes. Add the wine, if using, and stir to scrape up any browned bits on the bottom (you’re deglazing the pan, look at you!). Add the chicken broth and cook for 2 more minutes until it reduces slightly and begins to thicken from the leftover flour in the pan. Add the slightly undercooked chicken (any pieces that are going to be finished in the sauce) to the pan and let them simmer for 2-3 minutes.
Remove the chicken to a serving platter. Add the lemon juice, butter and capers to the sauce and stir until the butter is melted. Taste the sauce and season with salt and pepper. Pour the sauce over the chicken, and sprinkle it with parsley, if desired.. Serve with the starch of your choice.
How to Pound Chicken Breasts
Place the chicken breasts, one or two at a time, between two pieces of plastic wrap and use a rolling pin or a mallet to firmly but gently pound the breasts all over until they are about ½-inch thick throughout.