Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each), halved horizontally and pounded thin
  • 1/4 cup All-Purpose Flour (or cornflour)
  • 1 tsp Kosher Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter, plus 2 Tbsp cold, cubed butter for finishing
  • 1 large Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 1/4 cup Dry White Wine (optional, substitute with more stock)
  • 1/2 cup Low-Sodium Chicken Stock
  • 3 Tbsp Fresh Lemon Juice
  • 1/2 tsp Lemon Zest
  • 2 Tbsp Capers, drained
  • 1 Tbsp Fresh Thyme leaves
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Slice each chicken breast horizontally to create 8 thin cutlets. Pound them uniformly to about 1/4 inch (6 mm) thickness. Season generously with salt and pepper, then lightly dredge both sides in the flour, shaking off the excess.
  2. Heat the olive oil and 1 Tbsp butter in a large frying pan over medium-high heat. Working in batches, sear the cutlets for 1.5 to 2 minutes per side until deeply golden brown and cooked through (165°F / 74°C). Remove the cooked chicken immediately to a plate and cover loosely.
  3. Reduce the heat to medium. Add the minced shallot and cook for 1 minute, scraping up browned bits (fond). Add the garlic and cook for 30 seconds. If using wine, pour it in and reduce by half (30 seconds). Add the chicken stock and lemon juice, and simmer briskly for 2–3 minutes until the sauce has reduced and slightly thickened.
  4. Remove the pan from the heat. Whisk in the 2 Tbsp of cold, cubed butter one piece at a time. Stir in the capers, fresh thyme, and lemon zest. Taste and adjust seasoning with salt and pepper.
  5. Add the cooked chicken cutlets back into the pan and spoon the sauce over them to coat. Allow them to heat through for about 30 seconds. Serve immediately, sprinkled generously with fresh chopped parsley.