4boneless skinless chicken breasts,pounded to 1/2 inch thickness
salt and pepper,to taste
2tablespoonswhite cooking wine
1 1/2tablespoonsolive oil (or other vegetable oil)
1small lemon, thinly sliced
3tablespoonscapers (you can find these in little jars in the canned vegetable section of your local market, often near the mushrooms or artichoke hearts)
4fresh basil leaves, thinly sliced into strips (plus more for garnish)
Season both sides of chicken breasts with oregano, salt, and pepper. Set aside.
Add garlic, cooking wine, capers, and lemon slices to large nonstick pan or skillet. Cook over medium high heat until garlic is fragrant (3-5 minutes), being careful to stir constantly to prevent garlic from burning.
Add chicken breasts and basil, right on top of the pan's contents. Cook first side 6-8 minutes or until cooked through. Flip chicken breasts and cook other side until cooked through and beginning to brown. Pierce meet with a fork or knife to check for any pinkness in the meat. Once meat is white all the way though, serve with capers from the pan and garnish with additional basil if desired.
If you don't have capers on hand, this dish is still fantastic with just lemon and basil!