Ingredients:

  • 1.25 lb (570 g) boneless, skinless chicken breasts (about 2 large), cut into 4 cutlets
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (0.6 g) black pepper
  • 2 tsp (10 ml) olive oil
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 1/3 cup (80 ml) fresh lemon juice (about 2 medium lemons)
  • 1 tsp (2 g) finely grated lemon zest
  • 2 cloves garlic (6 g), minced
  • 1 tbsp (9 g) capers, drained (optional)
  • 1 tbsp (14 g) unsalted butter, cold and cubed
  • 2 tbsp (8 g) chopped fresh parsley

Instructions:

  1. Pat the cutlets dry with paper towels. Place each between sheets of plastic wrap and pound to about 1/2 inch (1.25 cm) thick. The surface should look matte, not wet.
  2. Season both sides of each cutlet with the salt and pepper. Dredge in flour, then shake off the excess to leave a thin, even dusting.
  3. Heat the olive oil in a 12-inch (30 cm) heavy skillet over medium-high heat until it shimmers.
  4. Add the cutlets in a single layer, working in two batches if needed so the pan is not crowded. Cook without moving them for 3 to 4 minutes, until the bottoms are deep golden and release easily.
  5. Flip the cutlets and cook another 3 to 4 minutes, until the thickest part reads 165°F (74°C) on an instant-read thermometer and the juices run clear.
  6. Transfer the chicken to a plate and tent loosely with foil.
  7. Lower the heat to medium. Add the garlic and stir for about 30 seconds, until fragrant but not browned.
  8. Pour in the broth and scrape up the browned bits from the bottom of the pan. Let it bubble for about 1 minute.
  9. Add the lemon juice, lemon zest, and capers (if using). Simmer for 2 to 3 minutes, until the sauce reduces by about a third and turns slightly syrupy.
  10. Remove the pan from the heat. Whisk in the cold butter one cube at a time until the sauce turns glossy, then stir in the parsley.
  11. Return the chicken and any juices from the plate to the pan. Spoon the sauce over the cutlets and warm for about 1 minute.
  12. Serve immediately, while the sauce is still glossy.