Servings: 4–6

Prep time: 5 minutes

Cooking Time: 25 minutes

INGREDIENTS:

  • 1 lb skinless, boneless chicken breasts, sliced horizontally and pounded
  • Salt and freshly ground black pepper, to taste
  • 125 ml (½ cup) all-purpose flour
  • 60 ml (¼ cup) unsalted butter (divided)
  • 60 ml (¼ cup) Stefano extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 60 ml (¼ cup) white wine
  • 125 ml (½ cup) chicken stock
  • 30 ml (2 tbsp) capers
  • 1 lemon, zest and juice
  • 1 bunch Italian parsley, chopped

Preparation:

  1. Season the chicken slices with salt and black pepper to taste. Dredge the meat lightly in the flour and set aside.
  2. In a large pan, heat 2 tbsp of the butter and the olive oil over medium-high heat. Sear the floured chicken slices on both sides, 2 to 3 minutes, or until golden brown. Remove from the pan and set aside.
  3. In the same pan, add the garlic and cook until lightly browned, 1 to 2 minutes. Pour the wine and reduce. Add the chicken stock and reduce by half.
  4. Incorporate the remaining 2 tbsp of butter, the capers, the lemon juice, and zest.
  5. Put the seared chicken back into the pan and warm up in the sauce until cooked through, 2 to 3 minutes.
  6. Transfer to a serving platter, garnish with the parsley, and serve.