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- 2-4 boneless, skinless chicken breast (1 1/2 pound total) cut into cutlets
- Sea salt and freshly cracked pepper, to taste
- 1/2 cup flour
- 3 tbsp Parmesan cheese grated
- 4 tbsp olive oil
- 4 tbsp butter divided
- 1/2 cup dry white wine or chicken stock
- 2-3 tbsp fresh lemon juice
- 1/4 cup brined capers drained and rinsed
- Fresh parsley chopped
- Fresh lemon slices for decoration
- In a small bowl combine flour, salt, pepper and parmesan cheese. Moisten chicken breasts with water and dredge them thoroughly in the flour mixture, until well coated. Shake off the excess.
- Heat the oil and 2 Tbsp of butter in a large skillet. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.
- Work in batches, do not crowd skillet, add oil if needed. Remove the chicken from skillet and set aside. Drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Add the white wine or chicken stock, lemon juice, and capers to the pan. Use a spatula to dissolve (or “deglaze”) the brown bits from the bottom of the skillet. Let cook, stirring occasionally, until the sauce reduce by half.
- Whisk in the remaining 2 tablespoons of butter, until the butter is melted and incorporated. Add the parsley, remove from heat and set aside.
- Arrange the chicken over pasta or mashed potatoes on serving plates and drizzle the sauce over each portion. Garnish with fresh lemon slice and more fresh parsley, if desired.