Ingredients:

  • 4 (6 oz / 170 g) boneless skinless chicken breasts, pounded to ½ inch thickness
  • ½ cup (60 g) all-purpose flour
  • 1 tsp (6 g) kosher salt
  • ½ tsp (1 g) cracked black pepper
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (28 g) unsalted butter
  • 3 tbsp (42 g) unsalted butter, chilled and cubed
  • ⅓ cup (80 ml) dry white wine
  • ½ cup (120 ml) low-sodium chicken broth
  • 3 tbsp (45 ml) fresh lemon juice
  • 3 tbsp (50 g) drained non-pareil capers
  • 2 tbsp (8 g) fresh Italian parsley, chopped

Instructions:

  1. Place chicken breasts between parchment paper and pound to an even ½ inch thickness to ensure rapid, uniform cooking.
  2. Mix flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken, shaking off any excess flour so only a thin veil remains.
  3. Warm olive oil and 2 tbsp butter over medium-high heat until the butter foams and just begins to brown.
  4. Add chicken and cook for 3–4 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and tent loosely with foil.
  5. Pour white wine and lemon juice into the pan. Use a whisk to scrape up the browned fond from the bottom.
  6. Add chicken broth and capers. Simmer for 3–5 minutes until the liquid reduces by about half.
  7. Turn heat to low. Whisk in the chilled cubed butter one piece at a time until the sauce is glossy.
  8. Stir in fresh parsley and return the chicken to the pan to coat in sauce.