Traditionally, this is a veal dish. But a local restaurant makes it with chicken breasts and Cherie and I love it. The acidic zing of the lemon with the salt of the capers make for a well balanced dish.
4 boneless, skinless chicken breast halves, patted dry (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
2 tbsp olive oil
4 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tbsp capers, drained
2 tbsp chopped fresh flat-leaf parsley
- Cover the chicken breasts with a piece of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4-inch thickness. Sprinkle the chicken on both sides with salt and pepper. Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.
- In a large sauté pan, heat the oil and 2 tablespoons of the butter over medium-high heat. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Turn the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan, sprinkle with a little more salt and pepper, and set aside.
- Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons of butter.
- Return the chicken to the pan, turn the heat to medium, and heat for 1 minute. Garnish with parsley and serve immediately.