Ingredients :

• 2 large chicken breasts, halved horizontally and pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1/2 cup low-sodium chicken stock
• 1/4 cup fresh lemon juice
• 1/4 cup brined capers, drained and rinsed
• 2 tablespoons fresh Italian parsley, chopped

Method :

1. Season the chicken cutlets on both sides with salt and pepper.
2. Dredge each piece of chicken in the flour, shaking off any excess for a light coating.
3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
4. Place chicken in the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
5. Remove chicken from the pan and set aside on a plate.
6. Lower the heat to medium and pour in the chicken stock, lemon juice, and capers.
7. Simmer for 3-5 minutes while scraping the bottom of the pan to release the flavorful browned bits.
8. Whisk in the remaining 2 tablespoons of butter until melted and the sauce becomes glossy and slightly thickened.
9. Return the chicken to the skillet for 1 minute to coat with the sauce.
10. Garnish with fresh parsley and serve immediately.

Recipe Notes :

Chef Pro Tip: Pound the chicken to a uniform thickness to ensure every piece cooks evenly and stays juicy. Variation: For extra brightness, add thin lemon slices to the sauce while simmering. Storage: Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop.