Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken bone broth
  • 1 large lemon, zested and juiced
  • 2 tbsp unsalted butter, kept very cold
  • 1 tbsp nonpareil capers
  • 2 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and pound with a meat mallet to a uniform 1/2-inch thickness to ensure even cooking.
  2. In a shallow bowl, whisk together the flour, kosher salt, and black pepper. Dredge each chicken cutlet in the mixture, shaking off excess.
  3. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken for 3-4 minutes per side until a deep golden crust forms and internal temperature reaches 160°F (71°C). Remove to a plate to rest.
  4. In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release the savory brown bits (fond).
  5. Simmer the liquid until reduced by half. Reduce heat to low and whisk in the cold butter one tablespoon at a time until the sauce is glossy and emulsified.
  6. Stir in capers and return chicken to the pan briefly to coat. Garnish with fresh parsley and serve immediately.