Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, skinless chicken breasts, trimmed
  • ½ cup (60g) All-purpose flour
  • 1 tsp (5g) Fine sea salt
  • ½ tsp (2g) Freshly ground black pepper
  • 2 Tbsp (30ml) Olive oil (for frying)
  • 2 Tbsp (30g) Unsalted butter (for frying)
  • 1 large Shallot, finely minced
  • 2 cloves Garlic, minced
  • ½ cup (120ml) Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) Chicken stock (low sodium)
  • ¼ cup (60ml) Freshly squeezed lemon juice
  • 2 Tbsp (30g) Capers, rinsed and drained
  • 1 Tbsp (15g) Unsalted butter (for finishing the sauce)
  • ½ cup (120ml) Heavy cream (or British double cream)
  • 1 Tbsp Lemon zest
  • 2 Tbsp Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Cutlets: Slice each chicken breast horizontally to create two thin fillets. Place the fillets between two sheets of plastic wrap and pound the chicken evenly to about ¼ inch (6mm) thickness using a meat mallet.
  2. Dredge: Combine flour, salt, and pepper in a shallow dish. Lightly dredge the chicken cutlets in the mixture, shaking off any excess.
  3. Sear the Chicken (Batch Cook): Heat 1 tablespoon each of olive oil and butter in the large skillet over medium-high heat. Sear the cutlets in batches (do not overcrowd the pan) for 2–3 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
  4. Set Aside: Transfer the cooked cutlets to a plate and keep them warm (loosely tented with foil). Add remaining oil and butter if needed for the second batch.
  5. Sauté Aromatics: Reduce the heat to medium. Add the minced shallot to the pan (using the remaining oil/fat). Sauté for 2–3 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
  6. Deglaze: Pour in the white wine. Scrape up all the browned bits (the fond) from the bottom of the pan. Bring to a simmer and reduce the wine by half (approximately 3 minutes).
  7. Simmer the Base: Add the chicken stock, lemon juice, capers, and lemon zest. Bring the sauce to a gentle simmer and reduce the liquid slightly (about 5 minutes) until it just begins to thicken.
  8. Introduce the Crème: Reduce the heat to low. Gently stir in the heavy cream. Simmer for just 1–2 minutes, stirring constantly, until the sauce is heated through and smooth. Avoid boiling once the cream is added to prevent splitting.
  9. Finish the Sauce: Stir in the final tablespoon of cold unsalted butter. Whisk vigorously until the butter melts and the sauce emulsifies, giving it a glossy sheen. Check the seasoning and adjust salt/pepper if necessary.
  10. Reintroduce Chicken: Nest the cooked chicken cutlets back into the skillet, spooning the creamy sauce over them. Allow the chicken to warm through for about 1 minute.
  11. Garnish and Serve: Transfer the chicken and sauce immediately to serving plates. Garnish generously with freshly chopped parsley.