- 1 lb boneless skinless chicken breast halves, butterflied into thinner cutlets, then cut in half cross-wise
- Kosher salt and black pepper
- ½ cup flour for dredging, use whole wheat flour, all-purpose flour, or gluten free flour of your choice
- 4 tablespoon extra virgin olive oil, I used Private Reserve Greek EVOO
- 3 tablespoon ghee, or butter, if you prefer
- ⅓ cup lemon juice
- ½ cup white wine, (or chicken broth if you don’t want to use wine)
- 3 to 4 tablespoon capers, rinsed and drained
- Fresh chopped parsley for garnish
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Remove from the heat and garnish with parsley.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
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