- 2 chicken breasts
- ½ cup all-purpose flour
- 3 tbsp extra-virgin olive oil divided
- 4 garlic cloves thinly sliced
- ⅓ cup dry white wine
- 1 tbsp drained capers, coarsely chopped
- 4 tbsp butter cut into pieces
- 2 tbsp lemon juice
- ½ cup chicken stock
- 1 tsp chili flakes
- Chopped parsley and lemon wedges (for serving)
- Slice chicken breasts in half crosswise into 4 cutlets. Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knockoff excess flour and transfer to a plate.
- Heat 2 tbsp oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets without moving them until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
- Add garlic and remaining 1 tbsp oil to the skillet and cook, stirring often, until golden brown, about 2 minutes. Add wine and capers and cook, scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup chicken stock, and bring to a simmer. Add the cubed butter and swirl pan vigorously while butter melts to help it form an emulsion with chicken stock.
- Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce.
- To serve transfer chicken and sauce to aplatter and top with parsley. Serve with lemon wedges.