2large boneless skinless chicken breasts cut in half lengthwise
6tablespoonsbutterdivided and cut into 1 tablespoon pieces
½cupwhite cooking wine
squeeze of fresh lemon juice to taste
¼cupheavy whipping cream
salt and pepper to taste
Heat the oil in a skillet over medium high heat.
Season the chicken with salt and pepper, and add to the heated oil.
Cook the chicken evenly on both sides until done. Remove and set aside.
Reduce the heat to medium, and add in 2 tablespoon of the butter.
Saute the onions in the skillet until softened.
Mix in the garlic, and saute another minute.
Pour in the white cooking wine and lemon juice. Add remaining butter. Simmer until the liquid is reduced by half.
Mix in the capers and heavy whipping cream.
Return the chicken to the skillet, toss in the sauce and simmer for another 5 minutes.
Let sit 5-10 minutes before serving to allow the sauce to thicken.
Use fresh garlic and onion. Even though dried powders can work in a pinch, they won't have the same aromas.Let sauce sit to thicken. If you think your sauce is too thin, let it sit and simmer until it thickens to your liking.Slice the chicken thinner to make it cook faster. Really thick chicken breasts take a lot longer to cook all the way through.Use an instant read food thermometer and make sure the chicken reaches an internal temperature of 165°F.