Ingredients
- 4 (6-8 ounce) boneless, skinless chicken breasts, trimmed
- 1/2 cup 1 tsp cornstarch
- 2 large eggs
- 2 Tbsp milk
- 1 cup chicken broth
- 1/2 cup dry white wine
- salt and pepper
- 6 Tbsp unsalted butter, cut into 6 pieces
- 2 Tbsp capers, rinsed
- 1 garlic clove, minced
- 2 Tbsp lemon juice
- 1 Tbsp chopped fresh parsley
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Place chicken breasts on large plate and freeze until firm, about 15 minutes.
2. Meanwhile, place 1/2 cup cornstarch in shallow dish. Whisk eggs and milk together in second shallow dish. Whisk broth, wine, 1/4 tsp salt, and remaining 1 tsp cornstarch together in a bowl.
3. Working with 1 breast at a time, starting at thick end, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet between 2 pieces of plastic wrap to even 1/4-inch thickness. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in cornstarch, shaking off excess; dip in egg mixture to coat, letting excess drip off; then place on large plate in single layer.
4. Melt 2 Tbsp butter in 12-inch non-stick skillet and cook until golden brown and cooked through, 2-3 minutes per side, using a fork to flip. Transfer to prepared rack and place in over to keep warm. Repeat with 2 Tbsp butter and remaining 4 cutlets.
5. Add caper and garlic to now-empty skillet and cook until fragrant, about 30 seconds. Add broth mixture to skillet and bring to boil Cook until reduced by half, about 5 minutes. Off heat, stir in lemon juice and remaining 2 Tbsp butter.
6. Transfer chicken to serving platter. Spoon sauce over chicken and sprinkle with parsley. Serve