Pizza Oven Environment
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 1/2 teaspoons salt
- 1/2 cup all-purpose flour
- 1–2 tablespoons oil
- 1 clove garlic, chopped
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons unsalted butter
- 1 tablespoon chopped parsley
Place chicken breasts between two sheets of plastic and pound until 1⁄4 inch thick. Season with salt and then lightly dredge with flour, shaking off any excess. Place a sauté pan large enough for two cutlets in the oven; heat for 5 minutes. Add 1 tablespoon oil and then heat for 30 seconds more. Place the cutlets in a single layer in the hot sauté pan. Turn the chicken when it is lightly browned, about 4 minutes. Cook about 4 minutes more. Remove to a plate, cover, and set aside. Continue with the remaining chicken, adding more oil to the pan if necessary.
In the now empty sauté pan, add the garlic and deglaze with the wine. Cook for about 3 minutes, or until the wine has reduced to 2 tablespoons, being careful not to burn the garlic. Add the broth, lemon juice, capers, and chicken cutlets. Cook for 1–2 minutes. Place chicken on serving plates. Add the butter and parsley to sauté pan, swirl to combine, and then pour over chicken.