Pan-seared chicken cutlets in a bright lemon-caper butter sauce built on a shallot-garlic and white wine base, finished off the heat so the butter turns glossy instead of greasy.
1.Season the pounded chicken with salt and pepper, then dredge in flour, shaking off the excess.
2.Heat the olive oil in a skillet and sear the chicken until golden and cooked through; set aside.
3.Add the shallot and garlic to the same pan and sauté for 1-2 minutes, then pour in the white wine, scraping up the browned bits, and let it reduce by about a third.
4.Add the chicken broth, lemon juice, and capers, simmering for 3-4 minutes.
5.Remove the pan from the heat and swirl in the butter until the sauce is glossy - adding it off the heat keeps the sauce from breaking.
6.Return the chicken to the pan to coat in the sauce, then garnish with parsley before serving.