- 4 boneless/skinless chicken breasts
- Salt/Pepper, to taste
- ½ cup flour
- ¼ cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil, separated
- 4 Tablespoons cold butter, separated
- 4 cloves garlic, thinly sliced
- 2 Tablespoons Capers, drained
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup chicken broth
- 3 Tablespoons each lemon juice and heavy whipping cream
- 2 Tablespoons fresh parsley or dill weed for garnish
- Cooked pasta of your choice
- TIP: Frying your chicken directly from the fridge results in uneven cooking as it immediately cools down the temperature of the oil. For best results, remove the chicken from the fridge, cut/pound it, and allow it to sit out for up to 30 minutes while you prepare the remaining ingredients.
- Slice each chicken breast in half lengthwise to create 2 thinner pieces of equal size.
- Place saran wrap over each slice and use a meat tenderizer to pound it until it’s about an inch thick and of equal thickness throughout.
- Pat each side very dry. Season with salt and pepper.
- Combine flour, Parmesan cheese, and garlic powder.
- Lightly coat 3 slices of chicken with the flour mixture and tap off the excess.
- Melt 1+1/2 Tablespoons of olive oil and 1 Tablespoon of butter over medium-high heat in a cast iron bottom skillet.
- Add the floured chicken and cover the pan. Cook until golden brown, use kitchen tongs to check the bottom after 4-5 minutes. Flip and repeat. Decrease heat slightly if needed.
- Lightly flour the remaining slices of chicken while the first batch cooks.
- Transfer the first batch of cooked chicken to a plate.
- Add another 1.5 Tablespoons oil and 1 Tablespoon butter to the pan, then add the chicken and repeat the cooking process. Remove and set aside once cooked.
- Decrease heat to medium and add the garlic and capers. Cook for 1 minute.
- Carefully pour in the white wine and deglaze the pan by running a wooden spoon on the bottom to scrape up the brown bits from the pan. This gives the sauce plenty of flavour. Allow it to gently bubble until the liquid is nearly gone.
- Add the chicken broth, lemon juice and heavy shipping cream, stir to combine. Reduce heat to low.
- Add chicken and their juices back to skillet and let it simmer for 5 minutes.
- Transfer the chicken to serving plates. Remove the sauce from the heat.
- Gradually whisk in 2 Tablespoons cold butter to the sauce until incorporated. This creates a smooth finish when added to warm sauces.
- Remove from heat.
- Serve over pasta of your choice arranging chicken on top and spooning the sauce over the chicken. Garnish with lemons and fresh dill weed.