Ingredients
Method
Prep and Sear
- Slice each chicken breast horizontally into thin cutlets, then pound to an even 1/4 inch (6 mm) thickness. Season both sides with salt and black pepper.
- Dredge the cutlets in flour, shaking off the excess so each piece has a light, even coating.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and set aside.
The Pan Sauce
- Pour the wine into the same skillet and scrape up the browned bits from the bottom. Stir in the lemon juice and capers, then simmer until the liquid is reduced by half.
- Reduce the heat to low and whisk in the remaining 3 tablespoons of cold butter, one tablespoon at a time, until the sauce is glossy and smooth.
- Return the chicken to the skillet and turn it in the sauce to coat. Garnish with lemon wheels and chopped parsley before serving.
Nutrition
Notes
Keep the butter cold and whisk it in over low heat so the sauce stays emulsified.
Don't crowd the skillet when searing, or the chicken will steam instead of forming a golden crust.
No wine on hand? Use low-sodium chicken broth plus 1 teaspoon of lemon juice.
Meyer lemons are sweeter and floral; if using regular lemons, taste the sauce and add a pinch of sugar if needed.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently over low heat.
Make ahead by pounding and dredging the chicken up to 1 day ahead, keeping it covered with parchment in the refrigerator.
Serve with angel hair pasta, mashed potatoes, or crusty bread to soak up the lemon butter sauce.