1) Put the flour, seasoning, and chicken in a large bowl or ziploc bag, coating the chicken.
2) Melt the butter in a pan over medium high heat.
3) When the butter starts to foam, add the chicken to the pan (you may have to do this in two batches so the chicken doesn’t overlap).
4) When the chicken starts to turn opaque around the edges, wait about 30 seconds more, than check to see if there is a bit of a golden color on the chicken. If there is, flip it. If there isn’t, wait.
5) Leave the chicken on its second side JUST long enough to turn opaque. The chicken cooks a second time, and all you are doing here is sealing in the juices. You want it basically raw so it doesn’t overcook when it finishes cooking in a bit. Remove the chicken from the pan and reserve for later.
6) Pour the wine in the pan. It will smoke a lot – consider yourself warned. Scrape up the tasty bits with a whisk – this is called deglazing.
7) Add the lemon juice, capers, and demiglace.
Give it a try and you will find yourself asking the same question as I: What’s not to love?!