Ingredients:

  • 4 boneless, skinless chicken breasts (or cutlets), about 6 oz (170g) each
  • Salt and freshly ground black pepper, to taste
  • ½ cup (60g) all-purpose flour, for dredging
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (such as Pinot Grigio) OR chicken broth (low sodium)
  • ¾ cup (180ml) chicken broth (low sodium)
  • Juice of 1 large lemon (about 3 tablespoons / 45ml)
  • Zest of 1 lemon
  • 2 tablespoons (30ml) capers, drained (optional)
  • 2 tablespoons (30g) unsalted butter, cold, cut into cubes
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions:

  1. Slice chicken breasts horizontally into cutlets if using whole breasts. Place each cutlet between two sheets of plastic wrap. Pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
  2. Lightly dredge chicken in flour, shaking off excess. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches, 2-3 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Transfer cooked chicken to a plate and tent with foil to keep warm.
  3. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits from the bottom. Add chicken broth, lemon juice, lemon zest, and capers (if using). Bring to a simmer and let reduce slightly, about 3-5 minutes, until slightly thickened. Remove the pan from the heat and whisk in the cold butter cubes, one at a time, until the sauce is glossy and emulsified. Don't let the sauce boil at this stage.
  4. Return chicken to the skillet to warm through, about 1-2 minutes. Spoon the lemon butter sauce generously over the chicken. Garnish with chopped fresh parsley and serve immediately.