Ingredients:

  • 4 Chicken Breasts (boneless, skinless, about 4 oz/113g each, pounded thin)
  • Salt and black pepper (to taste)
  • 1/4 cup All-Purpose Flour
  • 6 Tbsp Unsalted Butter, divided (2 Tbsp for searing, 2 Tbsp for sauté, 2 Tbsp cold for finishing)
  • 2 Tbsp Olive Oil
  • 1 medium Shallot, minced (or 2 cloves garlic)
  • 1/2 cup Dry White Wine
  • 1 cup Low-Sodium Chicken Broth
  • 1/4 cup Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 Tbsp Capers, drained
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Slice chicken breasts horizontally and pound them uniformly to about 1/4 inch thickness. Season well with salt and pepper. Combine the flour and a pinch more salt/pepper in a shallow dish. Dredge each cutlet thoroughly, shaking off all the excess flour.
  2. Heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat in a skillet until the oil shimmers. Cook the chicken in batches (do not overcrowd) for 2–3 minutes per side until beautifully golden brown. Transfer cooked chicken to a plate and cover loosely.
  3. Return to the skillet. Add 2 Tbsp of the remaining butter and sauté the minced shallot (or garlic) for about 60 seconds until fragrant. Pour in the white wine and use a wooden spoon to scrape up the brown bits (fond). Let the wine bubble and reduce by half.
  4. Add the chicken broth, fresh lemon juice, and lemon zest. Bring the mixture to a low simmer and cook for 2 minutes, allowing it to reduce slightly.
  5. Crucially, remove the skillet completely from the heat. Stir in the drained capers. Then, add the last 2 tablespoons of cold butter, swirling the pan or whisking gently until the sauce thickens and looks glossy and velvety. Do not boil the sauce after adding the cold butter.
  6. Return the cooked chicken cutlets to the pan and spoon the vibrant, buttery sauce generously over them. Garnish immediately with fresh chopped parsley and serve.