what

1 cup
flour
4 to 6
chicken breasts pounded flat
500 grams
butter
4
lemons halved
2 tablespoons
capers
6 cloves
garlic minced
½ cup
chicken stock
½ cup
white wine
1 tablespoon
parsley
1 tablespoon
salt
1 tablespoon
pepper

olive oil

how

  1. Heat olive oil in a non-stick pan
  2. Season flour liberally with kosher salt and cracked black pepper. Dredge the chicken in flour mix, shake off excess.
  3. Once pan is hot, add olive oil. Cook chicken on med/high heat to brown. About 3 minutes on each side. Remove and rest onto a half sheet tray with a cooling rack.
  4. Drop heat to medium.
  5. Add the chopped garlic and capers. Deglaze the pan with white wine and reduce about 3 min. Add chicken stock and lemon juice.
  6. Add chicken back in (optional) and spoon in 3 more tablespoons butter to get the sauce silky. Garnish with parsley.