Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 1 lb / 450g)
  • 1/2 cup (60g) All-purpose flour
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 1/3 cup (80ml) Dry white wine
  • 1/2 cup (120ml) Low-sodium chicken bone broth
  • 3 tbsp Fresh lemon juice
  • 2 tbsp Non-pareil capers, drained and rinsed
  • 1 tbsp Unsalted butter, kept cold
  • 2 tbsp Fresh Italian parsley, chopped

Instructions:

  1. Butterfly the chicken breasts horizontally and pound to an even 1/4-inch thickness using a meat mallet. Season the flour with salt and pepper, then dredge each cutlet, shaking off all excess flour.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken cutlets in batches for 3 minutes per side until golden brown and crispy. Transfer to a wire cooling rack.
  3. Deglaze the pan with white wine, scraping up the browned bits. Add chicken broth, lemon juice, and capers. Reduce liquid by half (about 3 minutes) until syrupy.
  4. Turn off the heat and whisk in the cold butter until the sauce becomes velvety and opaque. Stir in parsley and pour immediately over the seared chicken.