Ingredients
Equipment
Method
- Prepare the Chicken: If not already thin, place chicken breasts between plastic wrap and pound to 1/4-inch thickness. Pat completely dry with paper towels and season generously on both sides with salt and pepper.
- Dredge the Chicken: Place flour in a shallow dish. Press each chicken cutlet into the flour to coat both sides lightly, shaking off any excess.
- Sear the Chicken: In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once foaming, add two chicken cutlets and cook for 2-3 minutes per side until golden brown. Transfer to a plate and repeat with the remaining chicken.
- Deglaze the Pan: Reduce heat to medium. Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by half, about 1 minute.
- Build the Sauce: Add the chicken broth and fresh lemon juice to the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce and slightly thicken.
- Finish the Dish: Remove the skillet from the heat. Add the remaining 2 tablespoons of butter, the drained capers, and half of the chopped parsley. Swirl the pan until the butter is fully melted and incorporated. Taste and adjust seasoning if needed.
- Serve: Return the chicken to the pan, turning to coat with the sauce. Garnish with the remaining fresh parsley and serve immediately.
Notes
Tips for Success: For the best sear, ensure the pan is hot and don't overcrowd it; cook chicken in batches. Always use freshly squeezed lemon juice for a vibrant flavor. To prevent the sauce from breaking, remove the pan from the heat before swirling in the final two tablespoons of butter.
Variations: For a richer sauce, add a tablespoon of heavy cream at the end. For a nutty flavor, brown the butter before starting. Add minced shallots, halved cherry tomatoes, or chopped artichoke hearts for extra flavor.
Substitutions: Veal cutlets or firm fish can be used instead of chicken. For a non-alcoholic version, replace wine with more chicken broth and an extra teaspoon of lemon juice. Use a gluten-free flour blend for a GF option or a plant-based butter for a dairy-free version.
Variations: For a richer sauce, add a tablespoon of heavy cream at the end. For a nutty flavor, brown the butter before starting. Add minced shallots, halved cherry tomatoes, or chopped artichoke hearts for extra flavor.
Substitutions: Veal cutlets or firm fish can be used instead of chicken. For a non-alcoholic version, replace wine with more chicken broth and an extra teaspoon of lemon juice. Use a gluten-free flour blend for a GF option or a plant-based butter for a dairy-free version.