Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lbs), sliced into 4 cutlets
• Salt and black pepper, to taste
• ½ cup all purpose flour
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 1 shallot, minced (or 2 cloves garlic)
• ½ cup dry white wine (optional)
• ¾ cup chicken broth
• Juice and zest of 1 lemon
• 2 tablespoons capers, drained (optional)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Slice chicken breasts into cutlets and pound to an even ¼ to ½ inch thickness. Season both sides with salt and pepper.
2. Dredge cutlets lightly in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium high heat. Sear chicken in batches, 2–3 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add 1 tablespoon butter and the shallot to the skilletcook until softened, 1–2 minutes, scraping up browned bits.
5. Add white wine, if using, and simmer 1 minute. Add chicken broth and simmer 2–3 minutes to reduce slightly.
6. Stir in lemon juice, zest, and capers. Reduce heat to low and swirl in remaining butter, a piece at a time, until glossy.
7. Return chicken to the skillet, spoon sauce over top, and warm through. Stir in parsley and serve immediately.

Notes

• Pound cutlets to an even thickness for consistent cooking.
• Swirl butter into the sauce gradually rather than all at once for the glossiest finish.
• For a creamy mushroom version, sauté sliced mushrooms with the shallot and stir in a splash of heavy cream along with the broth.

Storage

Nutrition Estimate (per serving, approximate)