Chicken with Lemon-Caper Sauce

1/2 cup of all-purpose flour
1 pinch of salt
2 6oz of skin/boneless halved chicken breasts
2 tbsp olive oil
1/4 cup of dry white wine
1/4 cup of lemon juice
1/4 cup of unsalted, cold butter
2 tbsp of drained capers
2 lemon wedges

Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess.

Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm.

Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes.

Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers. Pour lemon-caper sauce over chicken; serve with lemon wedges.

Enjoy!