Slices of chicken get dredged in seasoned flour, sauteed in butter, and smothered in an addictively tangy lemon butter pan sauce studded with salty capers. Gently flouring the cutlets lets them brownish fast with no overcooking and allows thicken the sauce.
Two big skinless, boneless chicken breasts
½ cup all purpose flour three Tbsp. extra virgin organic olive oil, divided
Four garlic cloves, smashed
⅓ cup dry white wine one Tbsp. drained capers, coarsely chopped
Four Tbsp. unsalted butter, cut into pieces
Two Tbsp. fresh lemon juice
Chopped lemon wedges as well as parsley (for serving)
Slice chicken breasts in half crosswise into four cutlets as well as gently pound every piece between sheets of clear plastic wrap until an even thickness (about ½” thick or perhaps less). Season gently with salt. Place flour in a medium shallow bowl. Working one after the other, place cutlets in bowl and toss to coat in flour. Knock off extra flour as well as transfer to a plate.
Heat two Tbsp. oil in a big skillet over medium high. Doing work in batches if required to stay away from overcrowding the pan, cook cutlets, without transferring them, till deeply browned underneath, aproximatelly two minutes. Turn over and cook on the additional side only until chicken is almost cooked through, aproximatelly thirty seconds. Transfer to a thoroughly clean plate.
Add garlic & staying one Tbsp. used oil to the skillet as well as cook, stirring often and decreasing heat if required to maintain garlic from scorching, until golden brown, aproximatelly two minutes. Add wine as well as cook and capers, swirling pan and throwing up the browned bits stuck to the bottom part of skillet, until liquid is practically totally evaporated, aproximatelly three minutes. Insert ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to assist it develop an emulsion with water, aproximatelly one minute.
Return chicken to skillet and simmer until chicken is actually cooked through and sauce is actually thick enough to coat a spoon, aproximatelly two minutes. Remove from heat & stir lemon juice in sauce; season with salt. Transfer sauce and chicken to a platter as well as top with parsley; serve with lemon wedges.