Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 500g), halved horizontally and pounded thin
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (5g) fine sea salt
  • 1/2 tsp (2g) freshly cracked black pepper
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 tbsp (28g) unsalted butter
  • 1/3 cup (80ml) dry white wine
  • 1/4 cup (60ml) fresh lemon juice
  • 1/2 cup (120ml) low-sodium chicken stock
  • 3 tbsp (45g) non-pareil capers, drained and rinsed
  • 3 tbsp (42g) unsalted butter, chilled and cubed
  • 2 tbsp (8g) fresh Italian parsley, finely chopped

Instructions:

  1. Butterfly the chicken breasts and place them between plastic wrap. Use the flat side of a meat mallet to pound them to a uniform 1/4-inch thickness.
  2. In a shallow bowl, whisk together the flour, salt, and black pepper. Dredge each chicken cutlet in the mixture, shaking off any excess flour.
  3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter foams.
  4. Add the chicken to the pan and sear for approximately 2-3 minutes per side until a deep golden-brown crust forms. Remove the chicken from the pan and set aside.
  5. Deglaze the skillet by adding the white wine, lemon juice, and chicken stock. Scrape the bottom of the pan to release the browned bits (fond).
  6. Add the capers and simmer the liquid for 3-5 minutes until it has reduced by half.
  7. Reduce heat to low and whisk in the chilled, cubed butter one piece at a time until the sauce is glossy and emulsified.
  8. Return the chicken to the pan to coat with the sauce and garnish with freshly chopped parsley before serving.