Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and freshly ground black pepper to taste
  • 2 large eggs, lightly beaten
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons unsalted butter (30g)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60ml) dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
  • 1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 3 tablespoons unsalted butter, cold and cut into cubes (45g)
  • 2 tablespoons capers, drained (30ml)
  • 2 tablespoons chopped fresh parsley, for garnish (30ml)

Instructions:

  1. Pound chicken breasts to even thickness. Season with salt and pepper.
  2. Dredge each chicken cutlet in seasoned flour, then dip in beaten egg. Shake off excess.
  3. Heat olive oil and 2 tablespoons of butter in the skillet over medium-high heat. Cook chicken cutlets in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and set aside.
  4. Add white wine to the skillet and deglaze, scraping up any browned bits. Reduce slightly.
  5. Add lemon juice and chicken broth. Simmer for a minute.
  6. Reduce heat to low. Whisk in cold butter, one cube at a time, until the sauce is emulsified and glossy.
  7. Stir in capers.
  8. Return the cooked chicken to the skillet and coat with the sauce.
  9. Garnish with fresh parsley and serve immediately.