Ingredients:

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total), halved horizontally and pounded thin
  • 1/2 cup All-Purpose Flour (or GF blend)
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Unsalted Butter (for searing)
  • 3 Tablespoons Unsalted Butter, cold and cubed (for finishing the sauce)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/2 cup Low Sodium Chicken Broth
  • 1/4 cup Fresh Lemon Juice
  • 2 Tablespoons Capers, drained
  • 2 Tablespoons Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Slice chicken breasts horizontally to create 4 thin cutlets. Place cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
  2. Combine flour, salt, and pepper in a shallow dish. Lightly dredge each cutlet in the flour mixture, shaking off excess.
  3. Heat olive oil and 1 Tbsp butter in a large, heavy-bottomed skillet over medium-high heat. Once shimmering, carefully place chicken in the pan (work in batches if necessary). Sear for 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a clean plate and set aside, keeping warm.
  4. Reduce the heat to medium. Pour the white wine into the hot skillet, scraping up any browned bits (fond) stuck to the bottom. Allow the wine to reduce by half (about 1 minute).
  5. Add the chicken broth and lemon juice. Bring to a gentle simmer. Stir in the capers. Simmer for 2 minutes until the sauce has slightly thickened.
  6. Remove the skillet from the heat. Whisk in the cold cubes of butter, one piece at a time, until the sauce emulsifies and looks glossy and slightly thickened. Do not boil the sauce after adding the cold butter.
  7. Return the chicken cutlets to the pan and spoon the sauce over them to warm through (about 30 seconds). Garnish generously with fresh parsley and serve immediately.