Step by step

Method

5 steps

1. 1

   Trim the chicken and pound the thick parts until each piece is about ½ inch thick. Cut large breasts into palm-size cutlets, then season both sides with salt and pepper.

2. 2

   Warm the olive oil in a heavy skillet over medium heat. Lightly coat the chicken with flour, shake off the extra, and cook in batches for 3–5 minutes per side, until golden and 165°F in the center. Move it to a plate.

3. 3

   Lower the heat to medium-low and melt the butter. Add the garlic and cook for about 1 minute, until it smells sweet but has not browned.

4. 4

   Pour in the broth and lemon juice, scraping the browned bits from the pan. Stir in the capers and half the parsley, then simmer 2–3 minutes until the sauce reduces a little.

5. 5

   Return the chicken and its plate juices to the skillet. Spoon the sauce over it and warm for 2 minutes, then finish with the remaining parsley and lemon slices.