Chicken Lemon Piccata

4 boneless chicken breasts

Salt and ground black pepper to taste

All-purpose flour for dredging

2 tablespoons olive oil

1 tablespoon capers, drained

½ cup white wine

¼ cup fresh lemon juice

¼ cup water

3 tablespoons cold butter

2 teaspoons fresh chopped parsley

Place chicken breasts between 2 layers of plastic wrap and pound to about ½-inch thick.

Season both sides of chicken breasts with salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Pour sauce over chicken breasts and serve.

Serves 4