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Cut chicken breasts in half lengthwise then pound the chicken to flatten out.
Season chicken with salt and pepper then dredge in flour.
Add 2 tablespoons of olive oil and two tbsp butter to a large pan and warm on medium-high heat.
Cook on each side for about 3 minutes or until golden brown.
Add the stock, wine, lemon juice, salt and pepper to the pan then bring to a boil while stirring to deglaze ,reduce to a simmer and add the capers. Allow to reduce by half while stirring occasionally. Remove from heat and stir in 2 tbsp butter. Season to taste with salt and pepper.
Return the chicken to the pan and spoon sauce over the chicken cutlets. You can warm the chicken through on low if needed then sprinkle with parsley and serve.