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Cut the chicken breasts in half so you have 4 thin chicken breasts instead of 2. Sprinkle with salt and pepper and coat them with a thin layer of flour.
Make sure they're completely covered with flour. Squeeze the juice from the lemon and set aside.
Heat a dash of olive oil in a medium-sized skillet. Cook the chicken on both sides for a few minutes, until they're beautiful golden brown and almost done.
Transfer the chicken to a plate and pour the wine into the skillet along with the lemon juice. Let it simmer slowly to release all the flavour of the bottom of the skillet.
Add butter into cubes and stir while adding them, the butter will make sure the sauce thickens and it will also give it a soft structure and taste.
Transfer the chicken back into the sauce and add capers. Season with pepper and salt and serve immediately with pasta, rice or potatoes and a simple green salad. Garnish with chopped parsley and enjoy!