Ingredients:

  • 1 lb boneless skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter (for searing)
  • 0.5 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 0.25 cup fresh lemon juice
  • 0.25 cup low-sodium chicken broth
  • 3 tbsp capers, drained and rinsed
  • 4 tbsp cold unsalted butter, cubed
  • 0.25 cup fresh parsley, finely chopped

Instructions:

  1. Place halved chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, pound to a uniform 1/4-inch thickness.
  2. Season the cutlets generously with salt and pepper. Dredge each piece in flour, shaking off all excess coating.
  3. In a large 12-inch skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Once shimmering, sear chicken for 3 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate.
  4. Deglaze the pan by adding the white wine, lemon juice, and chicken broth. Scrape the bottom of the pan to release the brown bits (fond). Bring to a simmer and reduce by half, about 3-5 minutes.
  5. Whisk in the capers. Reduce heat to low and whisk in the 4 tablespoons of cold cubed butter one piece at a time (monter au beurre) until the sauce is glossy and emulsified.
  6. Return the chicken to the pan to coat with sauce. Garnish with fresh parsley and serve immediately.