Ingredients:

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

Instructions:

  1. Place chicken halves between sheets of plastic wrap and pound to a uniform 1/4-inch thickness using a meat mallet or rolling pin.
  2. In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
  3. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat. Sear the chicken cutlets until mahogany brown and cooked through, about 3 minutes per side. Remove chicken and set aside.
  4. Deglaze the pan with the dry white wine, scraping up the brown bits (fond) from the bottom. Reduce the liquid by half.
  5. Stir in the lemon juice, chicken stock, and capers. Simmer for 3-5 minutes until the liquid reduces slightly.
  6. Reduce heat to low. Whisk in the chilled, cubed butter one piece at a time (monté au beurre) until a glossy, thick emulsion forms. Do not boil once butter is added.
  7. Return the chicken to the pan to coat with the sauce. Garnish with fresh parsley and serve immediately.