Ingredients:

  • 2 large chicken breasts (approx. 500g), halved horizontally and pounded to 1/4 inch thickness
  • 1/2 cup (60g) all-purpose flour
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) freshly cracked black pepper
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 tbsp (28g) unsalted butter for searing
  • 1/2 cup (120ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (40g) nonpareil capers, drained and rinsed
  • 1/2 cup (120ml) low-sodium chicken stock
  • 4 tbsp (56g) cold unsalted butter, cubed
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place chicken halves between sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
  2. In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each chicken cutlet in the mixture, shaking off all excess flour until a translucent coating remains.
  3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter foams, sear the chicken for 3 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate.
  4. Pour off excess fat from the skillet but retain the fond (brown bits). Add white wine, scraping the pan bottom with a wooden spoon.
  5. Reduce the liquid by half over high heat. Stir in the lemon juice and capers.
  6. Reduce heat to low and whisk in the cold, cubed butter one piece at a time to create a stable, velvety emulsion. Stir in the chopped parsley and return chicken to the pan briefly to coat.