Ingredients
Equipment
Method
- Prepare the chicken. Place one chicken breast on a cutting board and hold it flat with your non-dominant hand. Using a sharp knife, slice horizontally through the thickest part to create two even cutlets. Repeat with remaining breasts. Place cutlets between two sheets of plastic wrap or parchment paper and gently pound to an even 1/4-inch thickness using a meat mallet or rolling pin. This ensures quick, even cooking.
- Dredge the chicken. In a shallow dish, combine the flour, salt, and pepper. Pat each chicken cutlet dry with a paper towel—this is crucial for a golden crust. Dredge each piece thoroughly in the flour mixture, shaking off any excess. Trust me, a thin, even coating is better than a thick, pasty one. Arrange the dredged cutlets on a wire rack while you heat the pan.
- Pan-sear the chicken. Heat a large skillet (stainless steel or cast iron works best) over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once the butter foam subsides, carefully add the chicken cutlets in a single layer, working in batches if needed to avoid crowding. Cook for 3-4 minutes per side until deeply golden brown and cooked through. Transfer to a clean plate and tent loosely with foil.
- Build the sauce. Reduce the heat to medium. Pour the white wine into the same skillet, using a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom. Let it simmer for 2-3 minutes until reduced by half. Tip from me: this step, called deglazing, is where the sauce gets its incredible depth of flavor.
- Finish and serve. Add the chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and let it cook for 4-5 minutes until slightly thickened. Remove from heat and swirl in the remaining 2 tablespoons of cold butter and the chopped parsley. This final butter addition, called mounting (monter au beurre), creates a luxuriously glossy and emulsified sauce. Taste and adjust seasoning. Return the chicken to the pan, spooning the sauce over it to warm through. Serve immediately.
Notes
Chef's Tips:
• For the best sauce, use fresh lemon juice, not bottled. The flavor is brighter and less bitter.
• A common mistake is adding the butter back into a boiling sauce—it can break. Always remove from heat first.
• Serve over a bed of pasta, mashed potatoes, or with crusty bread to soak up every drop of sauce.
Food Safety:
• Cook chicken to an internal temperature of 165°F (74°C)
• Do not reuse flour that has come into contact with raw chicken