Chicken in Lemon Butter Caper Sauce

Sauce

12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided

2 Tbsp finely chopped yellow onion

2 garlic cloves, minced

1⁄3 cup Pinot Grigio (I used Cavit)

3 Tbsp fresh lemon juice

Kosher salt

pepper

1/4 cup capers, rinsed

Chicken

4 boneless, skinless chicken breast halves (or use cutlets)

2 Tbsp grated Parmesan cheese

1/3 cup flour

Salt and pepper

olive oil

8 oz angel hair pasta, cooked and drained

Chicken

Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated. 

Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. 

Sauce

Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.

Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.  

To serve: Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.