Ingredients:

  • 4 (approx. 6 oz / 170g each) Chicken breasts, skinless, boneless
  • 1/2 cup All-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper, freshly ground
  • 2 Tablespoons Olive oil (light variety)
  • 1 Tablespoon Unsalted butter (for pan-frying)
  • 2 cloves Garlic, minced
  • 1/2 cup Dry white wine (e.g., Pinot Grigio)
  • 1/4 cup Freshly squeezed lemon juice
  • 1/2 cup Low-sodium chicken stock (warmed)
  • 3 Tablespoons Capers, drained
  • 3 Tablespoons Unsalted butter, very cold and cubed (for sauce)
  • 2 Tablespoons Fresh parsley, chopped

Instructions:

  1. Prepare the Chicken: Slice the chicken breasts horizontally to create 8 thin cutlets (about 1/4 inch thick). Place them between two sheets of plastic wrap and pound lightly and evenly until uniformly thin.
  2. Dredge: Combine flour, 1 tsp salt, and 1/2 tsp pepper in a shallow dish. Lightly dredge the chicken cutlets, shaking off excess flour.
  3. Sear the Chicken: Heat the olive oil and 1 Tbsp of butter in a large skillet over medium-high heat until shimmering. Working in batches, lay the cutlets gently in the skillet. Cook for 2–3 minutes per side, until golden brown and fully cooked.
  4. Rest: Remove the cooked chicken and transfer it to a plate. Tent loosely with foil to keep warm while you prepare the sauce.
  5. Sauté Garlic: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
  6. Deglaze: Pour in the white wine (or stock). Bring to a simmer and scrape up any browned bits (the fond) from the bottom of the pan. Reduce the liquid by half (about 2 minutes).
  7. Add Stock and Capers: Pour in the warm chicken stock, lemon juice, and capers. Bring the sauce back to a gentle simmer for 1 minute.
  8. Enrich the Sauce (Monté au Beurre): Turn the heat to low. Whisk in the cold cubes of butter, one at a time, whisking constantly until the butter is completely incorporated, resulting in a slightly thickened, glossy, emulsified sauce. Do not let the sauce boil once the butter is added.
  9. Reincorporate and Serve: Return the cooked chicken cutlets to the pan, turning them gently in the sauce to coat. Let them warm through for 1 minute. Transfer the chicken and sauce to serving plates immediately. Garnish generously with fresh chopped parsley.