Ingredients
2largechicken breastsboneless, skinless, and halved horizontally to make 4
2tbspflourall purpose or plain
2tbspfresh Parmesan cheesefinely grated
1tspsalt
¼tspblack cracked pepper
4tbspunsalted butterdivided
2tbspolive oildivided
4largecloves garlicminced
¼cupdry white winecan be omitted
¾cupchicken stock
2tbsplemon juicefresh
¼cupbrined capersrinsed
¼cupfresh parsleychopped
Parmesan cheeseto serve
Preparation
In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper.
Dredge the chicken in the flour mixture; shake off excess and set aside.
In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat.
When hot, fry 2 pieces of chicken first until golden on each side and cooked through. This will take about 3 to 4 minutes on each side, depending on the thickness of the chicken. Transfer to a warm plate.
Melt 1 tablespoon of butter and another tablespoon of olive oil.
When hot, fry the remaining chicken until browned on both sides. Transfer to a plate.
In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant.
Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavor.
Cook until wine almost evaporates, stirring occasionally.
Pour in the stock, lemon juice, and capers and allow to boil for about 6 minutes or until reduced slightly. Adjust salt and pepper if needed.
Add remaining butter to the pan, allow to melt, then add the chicken back into the pan along with all of the juices from the plate.
Simmer for 5 minutes to heat through.
Garnish with parsley and serve immediately with parmesan cheese, if desired.
