Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 1 lb)
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter (for searing)
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup low-sodium chicken stock
  • 1/4 cup fresh lemon juice
  • 1/4 cup non-pareil capers, drained and rinsed
  • 3 tbsp unsalted butter, chilled and cubed
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Butterfly the chicken breasts by slicing them in half horizontally to create four thinner cutlets. Place under plastic wrap and pound with a meat mallet to a uniform 1/4-inch thickness. Note: This ensures the chicken cooks in minutes without drying out.
  2. In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess. The chicken should have a light, dusty coating, not a thick paste.
  3. Heat the olive oil and the first 2 tablespoons (30g) of butter in a large skillet over medium high heat. Wait until the butter foams and the bubbles start to subside.
  4. Add the chicken in a single layer. Cook for approximately 3 minutes per side until a deep mahogany crust forms and the meat is cooked through. Transfer the chicken to a warm plate.
  5. Pour the white wine and chicken stock into the hot pan. Use a wooden spoon to scrape the bottom of the pan until all the browned bits are dissolved.
  6. Add the lemon juice and capers to the pan. Simmer for 2-3 minutes until the liquid reduces by about one third.
  7. Whisk in the remaining 3 tablespoons of chilled, cubed butter one piece at a time, swirling constantly to create a creamy emulsion.
  8. Stir in the fresh parsley. Return the chicken to the pan briefly to coat with sauce or pour the sauce directly over the plated chicken.