3 chicken breasts, skinless boneless
Kosher salt and pepper
All-purpose flour for dredging
1 tbsp. olive oil
2 tbsp. butter
2 cloves garlic, finely chopped
1 shallot, thinly sliced
3 - 4 thinly sliced lemon wheels, seeds removed
1/4 cup dry white wine
1/2 cup chicken stock
2 tbsp. fresh lemon juice
1 tbsp. capers, drained and rinsed (optional)
Knob of butter to finish off sauce (optional)
Chopped fresh parsley for serving
Heat a large skillet over medium-high heat, add olive oil and butter. Halve chicken breasts horizontally into cutlets, blot chicken dry and season both sides with salt and pepper, dredge in flour, shaking off excess. Add to pan and brown 4 - 5 minutes per side. Remove to plate and set aside.
Turn heat down and add garlic, shallots and lemon slices. Sauté for about 30 to 60 seconds, until starting to soften and fragrant. Pour in wine and stir and deglaze the pan, scraping up any browned bits. Cook until reduced by half.
Add chicken stock, lemon juice and capers. Simmer and stir for 2 - 3 minutes until reduced by about half. Stir in a small knob of butter, if desired, to make it extra silky.
Taste for salt, pepper and acidity, adjust if needed. Return chicken to skillet, simmer, spooning sauce over chicken until warmed through. Sprinkle with chopped fresh parsley and serve immediately.