Ingredients
Scale
CHICKEN
2 large boneless, skinless chicken breasts
1/4 cup arrowroot flour (or substitute another flour)
1/4 cup finely grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra‑virgin olive oil
1 tablespoon unsalted butter
SAUCE
1/2 cup dry white wine (or chicken broth)
4 garlic cloves, minced
1 cup chicken broth
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons drained capers
2 tablespoons unsalted butter
2 tablespoons roughly chopped fresh parsley
Instructions
- Slice each chicken breast in half horizontally.
- In a shallow dish, whisk together the flour, Parmesan, salt, and pepper. Dredge the chicken pieces in the mixture, coating both sides.
- In a large skillet over medium‑high heat, melt the butter with the oil. Sear the chicken for 3 to 4 minutes per side, until cooked through and golden. Transfer to a plate with tongs.
- Pour the wine and garlic into the pan and simmer for 3 to 4 minutes, until reduced by about half. Stir in the broth, lemon juice, capers, and butter, then return to a simmer.
- Nestle the chicken back into the pan, spoon the sauce over the top, and let it warm through for 1 to 2 minutes.
- Garnish with parsley before serving.
Notes
You can skip slicing the breasts in half by buying four smaller chicken breasts and gently pounding them thinner with a kitchen mallet instead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian
