Ingredients
(4) 6–8 ounce 1/2-3/4 inch chicken fillets
2 teaspoons sea salt
4 tablespoons (or a 1/2 stick) unsalted butter
1/4 cup capers
2 lemons, de-pitted
1/2 cup cherry tomatoes
1/8 cup white cooking wine
2 teaspoons fresh flat-leaf parsley, finely chopped
Instructions
1- Sprinkle all sides of the chicken fillets with the salt
2- Melt 2 tablespoons of the butter in a stainless skillet over medium-high heat
3- Add the chicken and cook until opaque halfway through, 4 to 5 minutes
4- Add the wine
5- Add 1 tablespoon of butter to the skillet and, once melted, flip the fillets and finish cooking through
6- Transfer the chicken to plates
7- Add the capers to the hot skillet and let them sizzle for 30 seconds
8- Next add in the tomatoes and parsley and 1 tablespoon of butter
9- Squeeze the juice from both lemons over the capers and stir everything to combine
10- Cook for another 30 seconds or so, then drizzle the mixture over the chicken
11- Serve immediately