This Easy Chicken Dinner Will Make You Feel Like a Chef

By Brian Lagerstrom · 30 min

Ingredients

Instructions

1. Slice each chicken breast in half horizontally to get 4 thin cutlets.
2. Put the cutlets in a freezer bag and pound them to about ¼" (6 mm) thick with the base of a saucepan.
3. Season both sides with salt and pepper and let them rest for 5 to 10 minutes.
4. Dredge each cutlet in flour, shake off the excess, rest 5 minutes, then dredge again just before cooking.
5. Heat about 3 tablespoons of oil in a large sauté pan over medium-high heat. Once it shimmers, add the cutlets and cook undisturbed for 3 minutes until the first side is golden, pressing each cutlet into the pan for 15 to 20 seconds during that time.
6. Flip and cook the second side for 45 seconds to 1 minute, then move the chicken to a plate.
7. Wipe out the pan, return it to medium-low heat, add the dried capers and sizzle for about 1 minute until softer and lightly coloured.
8. Add the minced garlic and a little more oil and cook gently over medium-low heat for about 90 seconds, stirring constantly, until fragrant and just starting to colour. If it begins to brown, add a tiny splash of water.
9. Sprinkle in 3 g of flour and stir to combine.
10. Pour in the white wine, scraping up any stuck bits, and reduce over medium heat until nearly dry, when a spatula dragged through leaves a wide trail.
11. Add the chicken stock and reduce by about half, around 2 to 3 minutes, until slightly thickened.
12. Take the pan off the heat, then whisk in the cold butter a few cubes at a time with the lemon juice, waiting until each addition melts. If the sauce looks greasy or broken, add a small splash of water, remove from heat and whisk in more cold butter.
13. Stir in the parsley and lemon zest, taste and adjust the salt, then spoon the sauce over the cutlets and serve immediately.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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