These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, – to about 1/4 inch. This way, you can get a good two servings, if not more, out of each boneless, skinless breast. They take minutes to cook, and you can pound the chicken breasts ahead of time and keep them between sheets of plastic in the refrigerator until you’re ready to make dinner.
02Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
03Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
04Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
05If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
06Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.