- 2 Chicken breast, boneless
- To taste Salt
- ½ cup Flour, all-purpose
- 3 tbsp Olive oil, extra virgin
- 4 cloves Garlic, smashed
- ⅓ cup White wine, dry
- 1 tbsp Capers, drained and chopped
- ½ cup Water
- 4 tbsp Butter, unsalted
- 2 tbsp Lemon juice
- For garnish Parsley, chopped
- For garnish Lemon wedges
- Slice chicken in half, crosswise, making 2 cutlets per chicken breast. Lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" / 65mm thick). Season with salt.
- Place flour in a medium bowl. One at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
- Heat 2 tbsp olive oil in a skillet over medium-high. Cook chicken cutlets, without moving them, until browned underneath, about 2 minutes. Work in batches if your pan is not big enough to hold all the cutlets - do not overcrowd.
- Turn and cook other side, just until chicken is nearly cooked through - about 30 seconds. Transfer to a plate.
- Reduce heat to medium. Add garlic and remaining 1 tbsp olive oil to skillet and cook, stirring often, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of pan, until liquid is almost completely evaporated, about 3 minutes.
- Add water, then butter. Swirl pan vigorously while the butter melts to help form an emulsion with water, about 1 minute.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Top with parsley and serve with lemon wedges.