Ingredients:

  • 2 large boneless skinless chicken breasts (approx. 1lb/450g)
  • 0.5 cup (65g) all-purpose flour
  • 1 tsp (5g) kosher salt
  • 0.5 tsp (2g) freshly cracked black pepper
  • 2 tbsp (30ml) neutral oil
  • 1 tbsp (15g) unsalted butter for searing
  • 0.5 cup (120ml) dry white wine
  • 0.5 cup (120ml) low-sodium chicken stock
  • 0.25 cup (60ml) freshly squeezed lemon juice
  • 3 tbsp (45g) nonpareil capers, drained and rinsed
  • 4 tbsp (56g) unsalted butter, cold and cubed
  • 2 tbsp fresh parsley, finely chopped
  • 1 lemon, sliced into thin rounds for garnish

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and use a meat mallet to pound them to a uniform 1/4-inch thickness. Season both sides with salt and pepper.
  2. Heat the neutral oil and 1 tbsp of butter in a large skillet over medium-high heat. Dredge the chicken in seasoned flour immediately before cooking, shaking off all excess.
  3. Sear the cutlets for 2-3 minutes per side until a deep mahogany crust forms. Remove chicken to a warm plate.
  4. Pour off excess fat while keeping the fond. Deglaze the pan with white wine and chicken stock, scraping the bottom with a wooden spoon.
  5. Simmer the liquid until reduced by half. Stir in the lemon juice and capers.
  6. Reduce heat to low and whisk in the cold, cubed butter one piece at a time to create a stable, velvety emulsion (Beurre Monté technique).
  7. Return the chicken to the pan briefly to coat in sauce, garnish with parsley and lemon slices, and serve immediately.