Adapted from San Juan Classics Cookbook
- 4 boneless, skinless chicken breast halves
- ¼ cup flour
- ½ teaspoon salt
- 3 tablespoons butter
- 1 clove garlic, thinly sliced
- ¼ cup dry white wine (I usually use Sherry)
- 2 tablespoons fresh lemon juice
- ½ lemon, thinly sliced
- 2 tablespoons capers, or to taste
- 2 tablespoons fresh parsley, minced
Place chicken breasts between two pieces of plastic wrap and pound with a mallet to a thickness of ¼ inch.
On a plate or shallow dish, mix flour and salt. Coat the chicken in the flour mixture, shaking off excess.
In a large skillet, melt butter over medium-high heat. Add garlic and cook until brown. The garlic can be discarded, but I like to leave it in. Add the chicken breasts to the pan and quickly saute until browned on both sides and cooked through. Remove to a platter and cover to keep warm.
Deglaze the pan with the white wine and lemon juice. Return the chicken to the pan and heat through. Top with the lemon slices.
Transfer the chicken to serving plates and top with the sauce. Garnish with the capers and parsley. Serve immediately.