Chicken Piccata

Cut the chicken breast lengthwise into 6 thin cutlets, cover with plastic wrap, and gently pound to about 5 mm thick. Season with salt and pepper on both sides.

Spread flour on a wide plate and dredge each piece of chicken in it, shaking off the excess.

Heat the olive oil and 20 g of butter in a large skillet over medium-high heat. Cook the chicken in batches for 2–3 minutes per side until golden brown and cooked through, then transfer to a plate.

Reduce the heat to medium, pour in the dry white wine, and scrape up the browned bits from the bottom with a wooden spoon. Simmer for about 30 seconds to let the wine reduce slightly.

Add the chicken stock, lemon juice, and capers, bring to a gentle simmer, and cook for 2–3 minutes. Return the chicken to the skillet and let it warm through in the sauce for another 1–2 minutes.

Remove the skillet from the heat, stir in the remaining 20 g of cold butter, and sprinkle with parsley. Serve immediately, spooning the lemon-caper sauce over the chicken.