How to Make

Prep the Chicken

• Butterfly two chicken breasts into four thin cutlets. Option to pound the cutlets thin if they are thick.
• Season both sides with kosher salt and cracked black pepper. Dredge the seasoned cutlets through AP flour. Once lightly dusted with flour on all sides set the chicken cutlets aside.

Sauté

• Heat a skillet over medium high heat. Add the avocado oil. Once hot, add the breaded chicken cutlets. Sauté for 5-6 minutes per side or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Cooking time will vary based on the thickness of the chicken.

Make the Sauce

• Remove the chicken from the pan. Add 1.5 tablespoons of butter to the same pan. Once melted add the AP flour and whisk to form a roux.
• Once the roux is bubbly and lightly golden brown, deglaze the pan with white wine. Slowly add the wine and whisk until its well combined. Let the wine reduce by half to cook off the alcohol taste then slowly add the low sodium chicken broth.
• Once the broth is added and has had a chance to reduce, add the fresh squeezed lemon juice and capers. Reduce the heat to a simmer.
• Once the sauce has almost reached your desired thickness add the remaining butter. Whisk well.

  Once well combined nestle the chicken and any juices back into the pan. Once warmed through serve hot over cooked al dente pasta. Garnish with chopped parsley.