Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, halved horizontally and pounded thin
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 8 oz cremini mushrooms, thinly sliced
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken bone broth
  • 3 tbsp fresh lemon juice
  • 1 tbsp unsalted butter, cold
  • 2 tbsp non-pareil capers, drained
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 1/4 cup fresh Italian parsley, chopped
  • 1 lemon, sliced into rounds

Instructions:

  1. Slice the 1.5 lbs chicken breasts in half horizontally and pound them to 1/4 inch thickness.
  2. Season the 1/2 cup flour with salt and pepper, then coat the chicken. Shake off the excess until only a translucent veil remains.
  3. Heat the 2 tbsp olive oil in the skillet until it shimmers. Cook chicken for 2-3 minutes per side until the exterior is a deep, golden brown and shatters slightly.
  4. Remove chicken; add 8 oz mushrooms to the same pan. Sauté for 4 minutes until they release their water and turn a dark, earthy bronze.
  5. Stir in the diced shallot and minced garlic. Cook for 1 minute until the aroma is fragrant and pungent but not burnt.
  6. Pour in the 1/2 cup white wine. Scrape the bottom with a wooden spoon until all the flavorful brown bits are dissolved into the liquid.
  7. Add the 3/4 cup bone broth and 2 tbsp capers. Simmer for 3-5 minutes until the liquid reduces by half and smells intensely savory.
  8. Turn the heat to low. Whisk in the 3 tbsp lemon juice and that 1 tbsp of cold butter until the sauce looks glossy and velvety.
  9. Return the chicken to the pan along with the lemon rounds and parsley. Spoon the sauce over the meat until the aroma of fresh citrus and herbs peaks.
  10. Let it sit for 2 minutes before serving. This allows the fibers to relax and soak up that innovative pan sauce.