This comes from Ali Slagle vis NYTimes Cooking and it is a very satisfying and flavorful dinner. This works well with roasted or mashed potatoes on the side. The combination of lemon, shallots and capers create a full palette that really delivers.
For this you’ll need: x2 boneless and skinless chicken breasts (cut in half lengthwise), x2 shallots (cut into thin strips lengthwise), x1 lemon (1/2 cut into thin slices and 1/2 left for juicing), 3/4 cup white or rose wine, 2 Tbs capers (drained), x4 Tbsp unsalted butter, 4 Tbsp olive oil, 4 Tbsp flour, salt, pepper.
Cut the chicken breasts in half lengthwise and then lightly pound them to about 1/4″ or so. Season both sides with salt and pepper and then dredge both sides of each in flour.
Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium heat. Place the floured breasts into the heated skillet – you may have to do this in batches so that you don’t crowd the pan – and cook until browned, about 3-5 mins. Turn them over and brown the second side. The breasts should be golden brown and cooked through. Remove them from the pan – cook the next batch adding oil and butter if needed – and place them on a plate.
In the same pan add the sliced shallots and lemon and cook until just beginning to caramelize – about 2-3 mins. Add the wine, increase the heat and cook until reduces by half and slightly thickened – about 5-8 mins.
Reduce the heat to low and add in 2 Tbsp butter, capers and lemon juice (from the 2nd half of the lemon). Stir well to combine everything. It should have a slightly thickened and silky consistency.
Spoon the sauce – along with lemon and shallot slices – over the cooked chicken and serve immediately.