Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 500g / 1.1 lbs)
  • 1/2 cup (65g) All-purpose flour
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Cracked black pepper
  • 2 tbsp (30ml) Extra virgin olive oil
  • 2 tbsp (30g) Unsalted butter for frying
  • 1/2 cup (120ml) Dry white wine
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1/2 cup (120ml) Low-sodium chicken stock
  • 1/4 cup (40g) Non-pareil capers, drained and rinsed
  • 3 tbsp (45g) Cold unsalted butter, cubed for emulsification
  • 1/4 cup (10g) Fresh Italian parsley, chopped
  • 1 lemon, sliced for garnish

Instructions:

  1. Butterfly the chicken breasts horizontally and place them between sheets of plastic wrap. Using a mallet, pound them to a uniform 1/4 inch thickness. Note: This ensures they cook in minutes without drying out.
  2. In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off every bit of excess until only a translucent veil remains. Note: Too much flour will lead to a gummy sauce.
  3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the foam subsides. Fry the chicken in batches for 2-3 minutes per side until golden brown and cooked through. Remove to a wire rack.
  4. Deglaze the skillet with white wine, scraping up the browned bits (fond) from the bottom. Simmer until reduced by half. Note: This concentrates the flavors and removes the harsh alcohol bite.
  5. Add lemon juice, chicken stock, and capers. Simmer for 3-5 minutes until slightly thickened.
  6. Remove the pan from heat and whisk in the cold cubed butter one piece at a time until the sauce is creamy and emulsified.
  7. Stir in fresh parsley, pour the velvety sauce over the chicken, and garnish with lemon slices.
  8. Serve immediately while the chicken is still crisp and the sauce is perfectly glossy.