ChefXi OfficialA refined Roman classic featuring tender, flour-dredged chicken breasts in a silky lemon and white wine butter sauce with a subtle hint of capers.
Season the flour with salt and pepper in a shallow dish. Dredge each chicken cutlet in the flour, shaking off any excess so only a thin veil remains.
Pounding the chicken to an even thickness ensures it cooks quickly and stays juicy.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides.
The oil prevents the butter from burning at high temperatures.
Working in batches if necessary, sear the chicken for about 3 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil.
Don't overcrowd the pan or the chicken will steam instead of browning.
Reduce heat to medium. Pour the white wine into the skillet, scraping up the browned bits (fond) from the bottom of the pan. Simmer until the liquid reduces by half.
That 'fond' is where the deep, savory soul of the sauce lives.
Whisk in the lemon juice and the remaining 2 tablespoons of butter until the sauce is glossy and emulsified. Stir in the capers and simmer for just 1 minute.
Cold butter whisked into the hot sauce creates a superior emulsion.
Return the chicken to the pan for 30 seconds to coat in the sauce. Garnish generously with fresh parsley and serve immediately.
Taste the sauce before serving; the capers add salt, so you may not need more.
To keep the caper intensity low, we rinse them thoroughly and add them at the very end. This allows their floral notes to bloom without the brine taking over the delicate lemon-butter sauce. If you want even less punch, you can chop the capers finely so they distribute more evenly. Serve this with a crisp Vermentino or a lightly oaked Chardonnay.
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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