Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, skinless chicken breasts, halved horizontally to create 8 cutlets
  • ½ tsp Fine sea salt
  • ¼ tsp Freshly ground black pepper
  • ½ cup All-purpose flour
  • 4 Tbsp Extra virgin olive oil, divided
  • 4 Tbsp Unsalted butter, divided (2 Tbsp for frying, 2 Tbsp for finishing)
  • 2 Small shallots, finely minced
  • 2 cloves Garlic, minced
  • ½ cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup Low-sodium chicken stock
  • ¼ cup Freshly squeezed lemon juice
  • 2 Tbsp Capers, drained (plus reserved brine)
  • 2 Tbsp Fresh Italian flat-leaf parsley, finely chopped
  • 2 Tbsp Cold, unsalted butter, cubed (for the final emulsion)

Instructions:

  1. Prepare the Chicken Cutlets: Slice the chicken breasts horizontally to create 8 thin cutlets. Pound the chicken until uniformly thin (about ¼ inch / 6mm thick). Season both sides of the cutlets lightly with salt and pepper.
  2. Dredge and Sear: Place the flour in a shallow dish. Lightly dredge each cutlet, shaking off the excess flour. Heat 2 Tbsp of olive oil and 2 Tbsp of unsalted butter in a large skillet over medium-high heat.
  3. Sauté: Cook the cutlets in batches (do not crowd the pan), about 2–3 minutes per side, until golden brown and cooked through. Remove the cooked chicken and set aside, tented loosely with foil to keep warm.
  4. Sauté Aromatics and Deglaze: Reduce the heat to medium. Add the minced shallots to the same skillet. Cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Pour in the white wine and scrape up all the browned bits (fond). Reduce the wine volume by half (about 2 minutes).
  5. Reduce the Sauce: Pour in the chicken stock and the lemon juice. Bring the sauce back to a simmer and let it reduce slightly, concentrating the flavor, for about 4–5 minutes. Stir in the drained capers (and a small dash of the reserved brine).
  6. Finish the Sauce (Monté au Beurre): Remove the skillet from the heat. Whisk in the cold cubed finishing butter (2 Tbsp), one piece at a time, until the sauce thickens and becomes glossy. Do not re-boil. Taste the sauce and adjust with salt and pepper. Stir in the fresh parsley.
  7. Serve: Nestle the cooked chicken cutlets back into the pan, flipping once to coat them thoroughly in the sauce, and serve immediately.