I first had this dish on the island of Capri and wanted to recreate it at home especially since the lemon trees outside our house are overflowing with lemons this time of year. It’s simple and requires ingredients you probably already have at home!

4 thin chicken breasts (or 2 cut in half)

1/2 cup white wine

Tablespoon of capers

1 lemon, zest and juice

Fresh basil leaves, chopped

salt and pepper

2 Tablespoons of olive oil

Flour

Milk

Place chicken breasts in a baking dish and cover with milk, then cover dish with plastic wrap and place in the refrigerator for 25-30 minutes. Do not skip this step, it makes the chicken tender. Juice and zest one lemon, set aside. Once chicken is ready, dredge chicken breasts in flour, enough to lightly cover both sides. Heat olive oil in a skillet. Place chicken breasts, season with salt and pepper, and cook for a few minutes on each side until they are browned but not completely cooked through.

Add wine and cook until evaporated. Add lemon juice, capers, sprinkle half of the lemon zest on the chicken breasts, basil leaves (as much as you would like), and a cup of warm water. Bring to a boil, then turn down heat to simmer and simmer for 10 minutes. Check to see that chicken has cooked through.

The sauce should have reduced and be creamy. Add the rest of the lemon zest to the top of the chicken and serve.