This Italian dish illustrates the cooking technique known as panfrying. Boneless, skinless chicken breasts are pounded into tender cutlets for even cooking and quickly panfried. Then a flavorful sauce is prepared in the same pan.
- 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 3 Tbs. olive oil
- 3 Tbs. unsalted butter
- 1 Tbs. minced shallot
- 1/4 cup dry white wine
- 3 Tbs. fresh lemon juice
- 1/4 cup chicken broth
- 2 Tbs. capers, drained
- 2 Tbs. minced fresh flat-leaf parsley
Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken.
Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately. Serves 4.