4skinless, boneless, chicken breasts, roughly similar thickness
Instructions
Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the shallots and cook until softened. Add the garlic and stir until fragrant (about 20 seconds).
Stir in 1 teaspoon of flour until shallots and garlic are coated. Pour in the broth, wine, zest and capers. Reduce heat to low and bring to a gentle simmer.
Continue to simmer until sauce is thickened. The sauce is done when you can drag a wooden spoon through and the sauce doesn’t flow back instantly.
Off the heat and stir in 2 tablespoons of butter and lemon juice. Season with salt and pepper to taste. Pour the sauce into a serving bowl and keep covered with plastic wrap.
Wipe the skillet clean.
Pat the chicken breasts dry and season with salt and pepper. Spread the remaining ¼ cup flour in a shallow dish (large enough to fit each breast and dredge the breasts in the flour.
Heat the remaining 1 tablespoon of butter in the clean skillet over medium-low heat. Once the butter is melted, add the chicken breasts and cook until bottom side is golden brown, about 5 to 8 minutes.
Flip the breast and reduce the heat to low. Continue cooking until the thickest part of the breast measures 160°F with a meat thermometer. Transfer breasts to a plate and tent loosely with foil.
When ready to serve, pour the lemon caper sauce over the chicken breasts.