A quick and easy stovetop chicken fit for a gourmet weekend dinner or for a special weekday treat.
Rinse chicken breast and pat dry with paper towels. Season chicken with the salt, black pepper and paprika.
Add the flour to a plate.
In a 6 quart saute pan, heat 2 tablespoons olive oil over medium high heat.
Dredge the chicken breast in the flour, shaking off any excess flour. Cook the chicken in the hot oil for 4 to 6 minutes total (2 to 3 minutes per side) until lightly brown. Set aside.
Note: I cook the chicken in two batches. Add 1 tablespoon olive oil if needed after the first batch. If the pan is overcrowed the breasts will release liquid as opposed to lightly browning).
Reduce the heat to medium. In the same pan, add 1 tablespoon olive oil. Add garlic, capers and parsley. Saute 1 to 2 minutes.
Add wine and cook until reduced to half - about 2 minutes.
Add lemon juice and zest and chicken broth. Bring to a boil.
Add butter, one tablespoon at a time.
Note: wait until each batch of butter is fully melted. The sauce will start to look a little creamy.
Add the diluted cornstarch water and stir - the sauce will start to thicken. Reduce the heat to medium low.
Note: If you diluted the cornstarch ahead of time, you may need to stir it before adding it to the pan.
Add back the chicken breasts in a single layer, coating each side in the sauce. Cover the pan with a tight lid and cook for 15 minutes.
Plate, garnish with lemon slices and serve with pasta or a side of vegetables. Enjoy.