Chicken - I’ve used a 1 ½ pound thinner chicken breast, cut in half. Chicken cutlets can also be used. Flour - for dredging.

Add the chicken broth, remaining 2 tablespoons of butter, capers, lemon juice and lemon zest and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate. Return ...

Set cooked chicken aside on a plate somewhere warm. Reduce heat under large skillet to low. Add 3 tablespoons butter and garlic, and gently sauté until golden, 1-2 minutes.

1. Place 1 chicken breast half on a cutting board. Press down on the breast with one hand. With your other hand, hold a large, thin knife parallel to the cutting board and cut the breast in half.

Preparation 1. Preheat the oven to 300 F. 2. In a medium bowl, combine the flour and Parmesan with a fork until evenly incorporated. 3. Season the chicken cutlets generously with kosher salt.

Cook in frying pan with butter and olive oil to brown the chicken, about 2 minutes each side. Put in oven at 350 degrees for about 15-17 minutes. Use thermometer to verify chicken temp of 165 degrees.

Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until ...

Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes.