- 2 skinless, boneless chicken breast halves
- cayenne pepper, or to taste
- salt and ground black pepper to taste
- all-purpose flour for dredging
- 1 tablespoon olive oil
- 1-1/2 teaspoons capers, drained
- 1/4 cup white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 tablespoon and 1-1/2 teaspoons cold unsalted butter, cut in 1/4-inch slices
- 1 tablespoon fresh Italian parsley, chopped
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
- Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
- Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
- Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.