06Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
07When both sides are nice and brown, add white wine and lemon juice.
08Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
09Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
10Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
11Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
12Add capers to the sauce.
13Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.