Lemon Chicken with Capers and Pecans

1. Preheat oven to 400°F. Spread pecans on a baking sheet and toast until golden, about 4 minutes. Set aside to cool.
2. Pound chicken breasts gently between plastic wrap until evenly flattened. Season with salt and pepper.
3. Heat olive oil in a large skillet over medium-high. Place chicken skin-side down and cook until golden, about 5 minutes. Flip and cook until juices run clear, 3–5 minutes more. Transfer to a warmed platter and cover loosely with foil.
4. Pour off fat from skillet. Add wine and bring to a boil, scraping brown bits from pan. Cook over high heat 3 minutes. Add lemon juice and capers.
5. Remove from heat and whisk in butter, 1 tbsp at a time. Pour sauce over chicken and sprinkle with toasted pecans. Serve immediately.

Recommended Side Dish: Orange Praline Sweet Potatoes