Ingredients: 

• 4 skinless, boneless chicken breast halves 

• Cayenne pepper to taste 

• Salt and ground black pepper to taste 

• All purpose flour for dredging 

• 2 tablespoons olive oil 

• 1 tablespoon drained capper 

• ¼ cup fresh lemon juice 

• ¼ cup fresh lemon juice 

• ¼ cup water 

• 3 tablespoon cold unsalted butter (cut into ¼ inch slices) 

• 2 tablespoons chopped fresh Italian parsley 

Steps: 

1. Place chicken breasts between 2 sheets of heavy plastic on a solid level surface 

2. Firmly pound chicken breasts with the smooth side of a meat mallet to ½ inch thickness 

3. Season both sides of chicken breasts with cayenne, salt, and pepper 

4. Dredge lightly in flour and shake off any excess 

5. Heat olive oil in a skillet over medium high heat 

6. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through (5 minutes per side) 

7. Transfer to a plate 

8. Cook capers in reserved oil, smashing them lightly to release brine, until warmed through (30 seconds) 

9. Cook for 2 more minutes  

10. Stir lemon juice, water, butter, into the capers  

11. Cook and stir continuously to form a thick sauce (2 minutes) 

12. Reduce heat to low and stir parsley through the sauce 

13. Return chicken breasts to the pan and cook until heated through (1-2 minutes) 

14. Serve with sauce spooned over the top