ChefXi OfficialA classic Italian-American preparation of pan-seared chicken breast in a vibrant, silky sauce of lemon, butter, and briny capers.
Season the flour with salt and pepper in a shallow dish. Dredge each chicken cutlet in the flour, shaking off any excess.
Pounding the chicken to an even thickness ensures it cooks quickly and uniformly.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Pan-fry the chicken in batches until golden brown and cooked through, about 3 minutes per side. Remove to a plate.
Don't overcrowd the pan or the chicken will steam rather than sear.
Reduce heat to medium. Pour the white wine into the skillet, scraping up the browned bits from the bottom of the pan. Let it simmer until reduced by half.
This process, called deglazing, captures all the concentrated flavor from the seared meat.
Whisk in the lemon juice and capers. Add the remaining chilled butter one cube at a time, whisking constantly until the sauce is glossy and emulsified.
Cold butter is essential for creating a stable, velvety emulsion.
Return the chicken to the skillet for 1 minute to coat with the sauce. Garnish with fresh parsley and serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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