- 4 skinless, boneless chicken breast fillets (each about 4 ounces)
- 1/4 cup fresh mint leaves
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- 1 cup dry white wine
- 2 tablespoons capers in vinegar, drained
Cut each chicken breast in half. Cover with plastic wrap and, with a meat mallet or a heavy-duty skillet, flatten the meat to about 1/4-inch thickness. In a shallow bowl, combine the chicken, mint, and 1 tablespoon of the olive oil. Cover and marinate for at least 15 minutes.
In a large skillet over moderate heat, heat the remaining tablespoon of oil until hot but not smoking. Add the chicken and cook for about 2 minutes. Season with salt and turn, cooking the other side for about 2 minutes more. Season the second side and transfer to a warm serving platter. Cover with foil to keep warm. Slowly add the wine to the skillet, scraping up any bits of chicken that cling to the pan. Add the capers and boil uncovered, for 2 to 3 minutes or until the sauce is reduced and syrupy. Drizzle the sauce over the chicken.