4 skinless Chicken breasts (white fish like tilapia, halibut, snapper)
Kosher salt and freshly ground white pepper, to taste
1⁄2 cup flour
1⁄4 cup canola oil
6 tbsp. unsalted butter
1 large shallot, minced
1⁄2 lemon, thinly sliced
1 tablespoon lemon juice
1⁄4 cup dry white wine or vermouth
2 tsp. capers
Pat breasts dry with paper towels and season with salt and pepper; dredge in the flour.
Heat 2 tbsp. oil and 2 tbsp. butter in a 12″ skillet over high heat.
Cook 2-4 chicken breasts depending on size of pan, flipping once, until golden and cooked through, 3–4 minutes; transfer to two plates.
Add 1 tbsp. butter, the shallot, cook until shallot is soft, 1–2 minutes. Add wine and lemon juice; cook, scraping up browned bits from pan. Add remaining butter, the capers, and lemon slices to skillet; salt, and pepper. Cook until sauce is slightly thick; spoon over chicken breasts. Sprinkle with freshly chopped parsley before serving.