Ingredients

4 skinless, boneless chicken breast halves

cayenne pepper, or to taste

salt and ground black pepper to taste

all-purpose flour for dredging

2 tablespoons olive oil

1 tablespoon capers, drained

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup chicken stock

Directions

Step 1: Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

Step 2: Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Step 3: 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.

Step 4: Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.

Step 5: 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.

Step 6: Stir lemon juice, chicken stock, 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.

Step 7: Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.