Four Chicken Breast Cutlets

Two Tablespoons Of All Purpose Flour

A Teaspoon Of Sea Salt, Divided

1/2 Teaspoon Of Freshly Ground Black Pepper, Divided

Two Tablespoons Of Finely Chopped Fresh Italian Parsley

Two Teaspoons Of Finely Chopped Shallot

A Minced Garlic Clove

1 1/2 Tablespoons Of Unsalted Butter

Two Tablespoons Of Olive Oil

1/4 Cup Of Dry White Wine (Select One That You Would Drink)

1/2 Cup Of Chicken Stock

The Juice Of 1/2 Lemon

Two Tablespoons Of Capers

Into a large food storage bag, add the chicken, the flour, 1/2 teaspoon of sea salt, and 1/4 teaspoon of ground black pepper. Close the top and shake the bag so that the chicken gets coated evenly with the flour, the sea salt, and the pepper.

Into a 12-14 inch non-stick skillet, add the olive oil. Put the pan on medium high heat for three minutes until the olive oil begins to smoke slightly. Add the chicken cutlets to the pan. Cook the chicken for four minutes on each side until the cutlets are lightly browned. Turn the heat off and remove the chicken to a plate. Retain the pan drippings.

Add the shallot, the garlic, 1/2 teaspoon of sea salt, and 1/4 teaspoon of ground black pepper to the pan that the chicken was cooked in. Turn the heat up to medium high. Cook for one minute while stirring. Add the white wine. Stir and scrape the bottom of the saute pan to loosen all of the brown bits that have accumulated. Let the mixture cook for four minutes to reduce the wine. Add the capers, the lemon juice, and the chicken stock. Stir and cook for three minutes. Taste and add more sea salt and/or ground black pepper, if desired.

Add the chicken (along with the juices in the plate) back to the saute pan. Reduce the heat to low and simmer for 7-10 minutes until the sauce reduces by a third. Turn off the heat. Add the butter and stir gently so that the butter gets well incorporated into the sauce.

Garnish with the fresh parsley. Serve with rice, orzo, or angel hair pasta.