Ingredients:
- 2 large boneless, skinless chicken breasts (halved horizontally, pounded thin)
- ½ cup all-purpose flour
- 1 teaspoon Kosher salt (plus more for seasoning)
- ½ teaspoon freshly ground black pepper (plus more for seasoning)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter (for frying)
- ¼ cup Dry White Wine (e.g., Pinot Grigio) or substitute broth
- ½ cup low sodium Chicken broth
- ¼ cup Freshly squeezed lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons cold, cubed Unsalted butter
- 2 tablespoons fresh Parsley, chopped (for garnish)
Instructions:
- Slice chicken breasts horizontally to create four thin cutlets. Place cutlets between plastic wrap and gently pound to an even ¼-inch thickness. Season both sides lightly with salt and pepper.
- In a shallow dish, whisk together the flour, 1 tsp salt, and ½ tsp pepper. Lightly dredge each cutlet in the flour mixture, shaking off any excess.
- Heat the olive oil and 2 Tbsp butter in the skillet over medium-high heat until shimmering. Working in batches, sear the chicken for 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken to a warm plate and cover loosely with foil.
- Reduce heat to medium. If the pan looks dry, add a tiny splash more oil. Pour in the white wine (if using) and scrape the bottom of the pan vigorously with a wooden spoon to lift all the browned bits (the fond). Let the wine reduce by half (about 1 minute).
- Add the chicken broth and lemon juice. Bring to a gentle simmer and cook until the liquid has reduced by about one-third (around 3–4 minutes). Stir in the drained capers.
- Remove the pan from the heat. Whisk in the cold, cubed butter, one piece at a time, allowing each piece to melt and incorporate before adding the next (monter au beurre). Do not boil the sauce after adding the final butter.
- Return the chicken to the pan just long enough to coat it in the sauce. Sprinkle generously with fresh parsley and serve immediately.