INGREDIENTS
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4 skinless, boneless chicken breast halves
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4 tablespoons cold unsalted butter
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1 tablespoon olive oil
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Salt and freshly ground pepper
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1/3 cup dry white wine
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1 teaspoon finely grated lemon zest
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2 tablespoons fresh lemon juice
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1 tablespoon drained capers
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2 tablespoons finely chopped flat-leaf parsley
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Lemon slices, for garnish