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Ingredients
  • subheading: Chicken:
  • 3 boneless skinless chicken breasts, each sliced in half horizontally into two pieces
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 to 3 tablespoons butter, plus more as needed
  • subheading: Sauce:
  • ½ cup (1 stick, 113g) unsalted butter
  • 1 cup dry white wine, or chicken stock
  • 1 medium lemon, juiced (approximately ⅓ cup)
  • 2 tablespoons capers, rinsed and drained
  • 1 medium lemon, sliced into 5 rounds and halved
  • 2 teaspoons chopped fresh parsley
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