A super quick and easy recipe to make, fresh and zinging with flavour.
- 2 chicken breast cut in half length ways
- 100g/1/2 cup flour
- 1 tbsp capers coarsely chopped
- 100ml/1/2 cup Italian white wine
- 3 garlic cloves finely chopped
- 4 tbsp butter
- 2 tbsp lemon juice
- 100ml/1/2 cup chicken stock
- Extra virgin olive oil
- Salt & pepper
- Chopped parsley and lemon wedges for serving
Lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat the oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding, pan-fry the chicken cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
Add garlic and a drizzle of oil to the skillet and cook, stirring often until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add the butter and stock and swirl pan vigorously while butter melts to help it form an emulsion about 1 minute.
Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt and pepper. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.