INGREDIENTS
2
skinless, boneless chicken breast halves
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/4 cup
all-purpose flour
2 tbsp
unsalted butter, divided
1/3 cup
sauvignon blanc or other crisp, tart white wine
1/2 cup
fat-free, lower-sodium chicken broth
1/3 cup
fresh Meyer lemon juice (about 3 lemons)
2 tbsp
capers, rinsed and drained
1/4 cup
chopped fresh flat-leaf parsley