Chicken D'agnese's Recipe

Prepare and Pound

Slice each chicken breast horizontally to create two thinner cutlets (or butterfly and pound to 1/2-inch thickness). Pat dry with paper towels.

Season and Dredge

In a shallow dish combine flour, 1 tsp salt, 1 tsp pepper, and 1/2 tsp garlic powder. Lightly coat each chicken cutlet in the flour mixture, shaking off excess.

Cook the Chicken

Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer chicken to a warm plate and tent with foil.

Sauté Aromatics

Reduce heat to medium and add 1 tablespoon extra-virgin olive oil to the same skillet. Add the minced shallot and sauté 1-2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Deglaze

Pour in 1/4 cup dry white wine and scrape up browned bits from the pan with a wooden spoon. Let the wine reduce by about half, 1-2 minutes.

Build the Sauce

Add 1/2 cup chicken broth and 1/4 cup fresh lemon juice and bring to a gentle simmer. Stir in 6 tablespoons unsalted butter, one tablespoon at a time, whisking or swirling the pan to emulsify each addition into a smooth sauce. Add 1 teaspoon lemon zest.

Finish with Cream and Capers

Stir in 1/4 cup heavy cream and 2 tablespoons drained capers (if using). Simmer gently 1-2 minutes to marry flavors. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.

Add Fresh Herbs

Remove pan from heat and stir in 2 tablespoons chopped flat-leaf parsley. Keep sauce warm.

Return the cooked chicken cutlets to the skillet with the sauce and spoon the sauce over them; warm together for 1 minute to meld flavors (do not boil).

Plate each chicken breast, spoon additional sauce over the top, sprinkle with extra chopped parsley, and serve with a lemon wedge on the side.