If necessary, pound the chicken breasts to an even thickness of about 1/2-inch.
Mix together the flour, 2 tsp salt, and 1/2 tsp black pepper in a large shallow dish then set aside
Heat 2 TBSP of the oil in a large saute pan over medium-high heat.
Dredge the chicken breasts into the flour mixture until well coated then shake any excess flour off the chicken breasts and place them in the hot oil.
Cook the chicken until browned on the bottom, about 5 minutes
Flip the chicken breasts then cover the pan with a lid and continue to cook the chicken, about 6 more minutes, or until chicken is cooked through.
Transfer the chicken to a serving plate and set aside.
Keep the pan over medium-high and brown the lemon slices on both sides, about a minute on each side, then transfer the browned lemon slices to the plate on top of the chicken.
Now add the shallot, garlic, white wine, parsley, thyme, basil, oregano, dill, and 1/2 tsp salt to the pan and cook, scraping the bottom of the pan to release any stuck on bits, until the liquid has reduce by about half, around 2 minutes.
Stir in the water and continue to cook until water has reduce by half, about 3 more minutes.
Take the pan off the heat and stir in the butter until well combined.
Stir the capers and lemon juice into the sauce then taste and season with additional salt & pepper if needed.
Pour some of the sauce over the chicken and serve the rest of the sauce on the side.
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