Creamy and Light
Perfectly Satisfying
Juicy and Tender
Prepare the chicken by butterflying the breasts.
Coat with salt, pepper, and arrowroot powder.
Cook the chicken until golden brown.
Add butter, onion, and garlic. Sauté until fragrant.
Add white wine, chicken broth, and lemon juice. Simmer until the liquid is reduced in half.
Add capers and chicken into skillet.