Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup chicken broth
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp drained capers
  • 4 tbsp unsalted butter, cold and cubed
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/2-inch thickness.
  2. In a shallow bowl, combine 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper; dredge each chicken piece in the mixture, shaking off any excess flour.
  3. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a skillet over medium-high heat until the butter foams.
  4. Add the chicken and sear for 3–4 minutes per side until a rich brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and set aside.
  5. Deglaze the pan by pouring in 1/2 cup chicken broth, using a whisk to scrape up the browned bits from the bottom.
  6. Stir in 3 tbsp fresh lemon juice, 1 tbsp lemon zest, and 2 tbsp drained capers; simmer for 3–5 minutes until the liquid has reduced by half.
  7. Remove the skillet from the heat and whisk in 4 tbsp cold, cubed unsalted butter one piece at a time to create a glossy emulsion.
  8. Stir in 2 tbsp chopped fresh parsley and pour the sauce over the seared chicken breasts.