Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup flour
- ¼ cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 tablespoon salted butter
Sauce
- 4 cloves garlic, thinly sliced
- 2 tablespoons capers, drained
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons cold salted butter
- ¼ cup fresh parsley, roughly chopped
Instructions
Cut, Pound, Dredge, and Sear the Chicken
- Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
- Cut each chicken breast into 3 thinner slices. Place in between saran wrap and use a meat tenderizer to pound it very thin, about ¼ inch thick.
- Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
- Heat 3 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust develops. Set the chicken aside on a plate.
Prepare the Sauce
- Carefully wipe the pan, but leave a few brown bits for added flavor.
- Add the garlic. Set heat to medium and cook gently for 1-2 minutes until fragrant.
- Add the capers, chicken broth, and 2 Tbsp lemon juice. Stir to combine.
Add the Chicken and Finish the Meal
Sprinkle with parsley and serve immediately.
Return the chicken to the pan along with any juices from the plate.
Spoon the sauce over the chicken and cover partially, cook for 3-5 minutes. The sauce will thicken slightly.
Reduce heat to low. Add 2 Tbsp cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce and spoon over the chicken.
