Ingredients 4 boneless، skinless chicken breasts (about 2 pounds total) 12 cup all-purpose flour Coarse salt and ground pepper 3 tablespoons extra-virgin olive oil 2 tablespoons champagne or white-wine vinegar 3 tablespoons unsalted butter، cut into pieces 2 tablespoons capers، plus 1 teaspoon brine 1 tablespoon chopped fresh parsley
Directions Slice each chicken breast in half horizontally.
Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet.
Place flour on a plate.
Season chicken with salt and pepper، then coat with flour، shaking off excess. In a large skillet، heat 2 tablespoons oil over medium-high.
In batches، cook chicken until browned and cooked through، about 3 minutes per side (add remaining oil to pan، if necessary).
Transfer to a platter and tent with foil.
Add vinegar to pan and cook، scraping up browned bits with a wooden spoon، 1 minute. Add butter and capers and brine; cook، stirring، until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.