Cut the chicken breasts in half, into pieces with similar heights and dimensions so they cook evenly, and season with salt and freshly ground pepper.

In a bowl, place the wheat flour and also season with salt and pepper. Lightly coat both sides of the chicken fillets in the seasoned flour. Do not leave a thick layer of flour as in this recipe it is not used for breading but rather to thicken the sauce, brown and caramelize the chicken.

Heat the butter and olive oil in a large frying pan with high edges. When the fat is very hot, add the chicken and brown both sides. Remove the chicken from the pan and set aside. At this point, the chicken do not need to be cooked inside, just golden on the outside as they will finish cooking in the sauce later.

When the onion is golden, add the capers, mix and cook for 30 seconds. If the pan is low on butter, you can add a little more. Lower the heat and add the white wine, the juice of 1½ lemons, the chopped chili pepper, the fresh cream, a pinch of salt and black pepper.

Return the chicken fillets to the skillet and cook covered for approximately 10 to 12 minutes or until the chicken are cooked through. Finish with coarsely chopped fresh parsley and lemon zest.

Serve hot with your favorite accompaniment and enjoy!! 😋