Tender, moist chicken breasts are dredged in bread crumbs and pan fried in butter and olive oil for a tasty, crispy coating. A zesty pan sauce of chicken stock, garlic, lemon juice and capers finishes this classic dish.
4 boneless, skinless chicken breast halves, pounded to about 1/2″ thickness
1 cup fresh bread crumbs
1/2 tsp garlic powder
1 clove garlic, minced
1/4 cup white wine
1/4 cup fresh lemon juice
1 cup chicken stock
2 tbl capers, drained and rinsed
2 tbl Italian parsley, chopped, plus more for garnish
5 tbl unsalted butter, divided
5 tbl olive oil
Freshly ground pepper
Season chicken with salt, pepper and garlic powder. Heat 2 tbl butter and 2 tbl olive oil over medium high heat in a large cast iron skillet or dutch oven. Dredge chicken in bread crumbs and pan fry until browned, about 3 minutes on each side. Cook in batches, if necessary, adding equal amounts of olive oil and butter each time. Remove to heated platter and tent with foil to keep warm. Retain at least 2 tbl fat in pan; add more olive oil if necessary. Add garlic and cook until fragrant but not burned, about 30 seconds. Add lemon juice, wine and chicken stock. Bring to a boil, scraping up any browned bits. Add capers, check seasonings and add 1 tbl butter. Swirl until thickened and pour over chicken. Serve immediately with buttered pasta.