Ingredients:

  • 1 lb boneless skinless chicken breasts, halved and pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, divided
  • 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup low-sodium chicken stock
  • 3 tbsp fresh lemon juice
  • 3 tbsp capers, drained and rinsed
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Place the halved chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the meat until it is an even 1/4-inch thickness. Season both sides with a pinch of salt.
  2. In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each chicken piece through the flour, shaking off the excess to achieve a thin, translucent coating.
  3. Heat the olive oil and 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Once the butter stops foaming, add the chicken and sear for 3 minutes per side until golden brown. Remove chicken to a plate.
  4. Add the white wine to the skillet, scraping the bottom of the pan to release the browned bits (fond). Let the wine reduce by half.
  5. Whisk in the chicken stock, lemon juice, and capers. Bring to a simmer for 3 to 5 minutes until the liquid reduces by half.
  6. Reduce heat to low and whisk in the remaining 2 tablespoons of cold butter and parsley to emulsify the sauce. Return chicken to the pan to coat and serve immediately.