Instructions

Slightly pound out the chicken breasts to uniform thickness. Season liberally with salt and pepper. Optional - dredge in flour for better browning.

In a large sauté pan, heat 2 tablespoons butter over medium-high heat. Once butter has melted, add chicken breasts, and cook until golden brown on both sides, about 2 minutes per side.
Remove chicken from pan and transfer to a plate. Tent with foil.

Reduce heat to medium.

If using shallots/garlic, add to pan and saute for about a minute.

Add in white wine, scraping up brown bits on the bottom of the pan. Simmer until reduced by half. Add lemon juice and zest, and simmer another minute. Add remaining butter, and stir into sauce. Add chicken back into the sauce, and simmer for 1-2 minutes. Top with capers, and then garnish with parsley, if using.