Ingredients:

  • 4 large Chicken Breasts (approx. 700g), butterflied and pounded
  • 1/2 cup (65g) All-purpose flour
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp (15g) Unsalted butter, for searing
  • 1/4 cup (60ml) Dry white wine
  • 1/2 cup (120ml) Low-sodium chicken stock
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 3 tbsp (42g) Cold unsalted butter, cubed
  • 1 tbsp (5g) Non-pareil capers, drained
  • 2 tbsp (5g) Fresh Italian parsley, minced

Instructions:

  1. Place chicken breasts between sheets of plastic wrap. Using the flat side of a mallet, pound from the center outward until exactly 1/4-inch thick. Season both sides aggressively with salt and pepper.
  2. Dredge chicken lightly in flour, shaking off every bit of excess to ensure a translucent veil rather than a heavy breading.
  3. Heat olive oil and 1 tablespoon of butter in a 12-inch skillet over medium-high heat. Once the oil shimmers, add chicken in batches. Sear until mahogany-colored and crispy, about 3 minutes per side. Remove to a warm plate.
  4. Pour off excess fat but keep the browned bits (fond). Pour in the wine and stock, scraping the bottom of the pan to release the flavor. Reduce the liquid by half.
  5. Remove the pan from the heat. Whisk in the lemon juice and the cold, cubed butter one piece at a time until the sauce is thick and velvety. Stir in capers and parsley, then pour over the chicken and serve.