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
½ cup dry white wine, like chardonnay or pinot grigio
4 cloves garlic, thinly sliced
2 Tablespoons capers, drained
1 cup chisken broth
2 Tablespoons lemon juice
2 Tablespoons cold salted butter
1/4 cup fresh parsley, roughly chopped
Instructions
Cut, Pound, Dredge, and Sear the Chicken:
Note: This is the most time consuming part, after this section, this meal is a breeze.
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. It will plump more once it’s cooked so pounding thin is key.
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 has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.
Prepare the Sauce:
Carefully wipe the pan, but leave a few brown bits for added flavor.
Add the wine and garlic. Set heat to medium. Bubble gently for 4-5 minutes, until just a small amount of liquid remains. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces. This will add flavor.
Add the capers, chicken broth, 2 Tbsp. lemon juice and stir to combine.
Add the Chicken back and Finish the Meal:
Add the chicken 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 and become more flavorful.
Reduce heat to low. Add 2 Tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.
