3-4boneless skinless chicken breastsliced in half horizontally
Kosher salt and freshly ground black pepper
1/4cupall-purpose flour
4Tablespoonsolive oilor as needed
1/2cupdry white wineor chicken stock (optional)
1/4cupcapersoptional, but delicious
2Tablespoonsunsalted butter
1/4cupfinely chopped fresh parsleyoptional
Instructions
Juice one and a half lemons, set aside. Slice the remaining half lemon into 1/4-inch slices, set aside.
Place the flour on a large plate.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound lightly to 1/4-inch thickness using a meat mallet or rolling pin. Season the cutlets generously with salt & pepper then coat each with flour.
Heat a large heavy-bottomed skillet over medium-high heat and add 2 tbsp oil.
Cook half of the cutlets until medium brown (about 3 minutes per side). Transfer cutlets to a plate and cover to keep warm.
Add another 2 tbsp oil to the pan and cook the remaining cutlets. Remove to plate.
Add wine (or chicken stock) and the lemon slices to the hot pan, and cook for 1-2 minutes. Lower the heat to medium-low; add lemon juice, capers, and a generous pinch of salt and cook for 1 more minute.
Remove pan from heat, swirl in butter until it melts and slightly thickens the sauce.
Pour sauce over chicken, sprinkle with parsley, and serve.