Ingredients:

  • 4 Chicken Breast Fillets (approx. 6 oz each), boneless and skinless
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup All-Purpose Flour, for dredging
  • 2 Tbsp Olive Oil (light/regular)
  • 4 Tbsp Unsalted Butter (divided: 1 Tbsp for searing, 3 Tbsp cubed and chilled for sauce)
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 1/2 cup Dry White Wine (such as Pinot Grigio)
  • 1/2 cup Chicken Stock (low sodium)
  • 1/4 cup Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 Tbsp Capers, drained
  • 2 Tbsp Fresh Parsley (flat-leaf), chopped

Instructions:

  1. Pound the chicken fillets between two sheets of plastic wrap to a uniform thickness of about 1/4 inch (6 mm). Season both sides generously with salt and pepper. Lightly dredge each piece of chicken in the flour, shaking off any excess.
  2. Heat the olive oil and 1 Tbsp butter in a large skillet over medium-high heat. Add the chicken to the hot pan (work in batches if necessary). Cook for 3–4 minutes per side until deeply golden brown and cooked through. Transfer the seared chicken to a plate and cover loosely to keep warm.
  3. Reduce the heat to medium. Add the minced shallot to the skillet and sauté for 1 minute. Add the minced garlic and cook for 30 seconds. Pour in the white wine, scrape up the browned bits (fond), and reduce the wine by half (about 2 minutes). Pour in the chicken stock and the drained capers. Simmer gently until the sauce has reduced slightly and thickened (about 3–4 minutes).
  4. Remove the skillet from the heat. Stir in the fresh lemon juice and lemon zest. Add the 3 Tbsp of chilled, cubed butter, one cube at a time, whisking constantly to emulsify the sauce into a glossy consistency. Nestle the seared chicken fillets back into the sauce to warm through for about 1 minute. Transfer the chicken and sauce to a serving platter and sprinkle generously with fresh chopped parsley. Serve immediately.