An Italian skillet dish of thinly sliced chicken breast, lightly dredged in flour and pan-fried, then served with a bright sauce of lemon juice, capers, and butter. Its balance of tart and salty flavors makes for a light dinner.
Dredge the chicken slices in flour and pan-fry in cooking oil until golden brown on both sides. Transfer to a plate.
Add the lemon juice, chicken stock, and rinsed capers to the same pan and bring to a simmer, scraping up the browned bits with a spoon.
Reduce the heat and add the cold butter cubes a few at a time, stirring constantly until the sauce thickens slightly. Adding all the butter at once may cause the sauce to separate.
Return the chicken to the sauce and warm it for a few minutes. Sprinkle with parsley and serve.
Important: While the sauce simmers, add the butter a little at a time and stir constantly; adding it all at once may cause the sauce to separate. Capers are already salty, so taste before adding extra salt. Allergens: contains wheat (flour) and dairy (butter).
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