Ingredients:

  • 4 medium boneless, skinless chicken breasts (approx. 6 oz each / 680 g total)
  • ½ cup (60 g) All-Purpose Flour
  • 1 teaspoon Kosher Salt, plus more for seasoning
  • ½ teaspoon Freshly Cracked Black Pepper
  • ½ teaspoon Garlic Powder (optional)
  • 2 Tablespoons (30 ml) Olive Oil (light or regular)
  • 3 Tablespoons (45 g) Unsalted Butter, divided (2 Tbsp for searing, 1 Tbsp cold for finishing)
  • 1 large or 2 small Shallots, finely minced (approx. 50 g)
  • 2 cloves Garlic, finely minced (approx. 10 g)
  • ½ cup (120 ml) Dry White Wine (Pinot Grigio or Sauvignon Blanc recommended)
  • ½ cup (120 ml) Low Sodium Chicken Stock
  • ¼ cup (60 ml) Fresh Lemon Juice
  • 2 Tablespoons (30 g) Capers, drained and rinsed
  • ¼ cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare Chicken and Dredging Station: Slice each chicken breast horizontally to create two thin cutlets. Place cutlets between plastic wrap and pound them uniformly to ¼ inch (6 mm) thickness. Season lightly with salt and pepper. Combine flour, salt, pepper, and garlic powder in a shallow dish. Lightly dredge each cutlet, shaking off the excess flour.
  2. Pan-Sear the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add two to three cutlets (do not overcrowd). Cook for 2-3 minutes per side until golden brown and cooked through (165°F / 74°C). Transfer cooked cutlets to a plate and tent with foil to keep warm.
  3. Repeat Searing: Add the remaining oil and butter to the pan and repeat the searing process with the remaining cutlets. Keep the cooked chicken warm.
  4. Sauté Aromatics: Reduce the heat to medium. Add the minced shallots and a pinch of salt to the skillet, utilizing the browned residue (fond) left behind. Sauté for 1-2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  5. Deglaze: Pour in the white wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the wine volume by half (approximately 2 minutes).
  6. Reduce Sauce: Pour in the chicken stock and fresh lemon juice. Add the capers. Bring the sauce to a low simmer and cook for 2-3 minutes to slightly reduce and concentrate the flavor.
  7. Emulsify and Serve: Remove the pan from the heat. Whisk in the final tablespoon of cold butter rapidly until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning. Return the chicken cutlets and accumulated juices to the pan and gently coat them with the sauce. Garnish generously with fresh parsley and serve immediately.