Ingredients:

  • 1 ½ pounds (680g) boneless, skinless chicken breasts
  • ½ cup (60g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 4 tablespoons (57g) unsalted butter, divided
  • 2 tablespoons (30ml) olive oil
  • ½ cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • ¼ cup (60ml) chicken broth
  • ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
  • 2 tablespoons (30g) capers, drained
  • 2 tablespoons (10g) fresh parsley, chopped, for garnish

Instructions:

  1. Pound chicken breasts to ¼-inch thickness. Season with salt and pepper.
  2. Lightly dredge the chicken cutlets in flour, shaking off excess.
  3. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Sear the chicken in batches (don't overcrowd!), cooking for 2-3 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Set aside.
  4. Add remaining butter to the skillet. Deglaze the pan with white wine, scraping up any browned bits. Simmer for 1 minute.
  5. Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook until slightly thickened, about 2 minutes.
  6. Return the chicken to the skillet and coat with the sauce. Garnish with fresh parsley. Serve immediately.