Chicken Piccata

Butterfly each chicken breast or halve horizontally to create two thin cutlets. Place between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides generously with salt and pepper. Dredge in flour, shaking off all excess — a bare, dusty coat is what you want, not a thick crust.

Heat 2 tablespoons butter and all the olive oil in a wide, heavy skillet over medium-high heat until the butter foam subsides and the pan shimmers. Lay cutlets away from you in a single layer. Do not crowd — cook in batches if needed. Sear 3-4 minutes without moving until deep golden. Flip and cook 1-2 more minutes. Transfer to a warm plate and tent loosely.

Pour off excess fat from the pan, leaving the golden fond. Return the pan to medium-high heat. Add the white wine and stock, scraping all the browned bits from the bottom with a wooden spoon. Reduce by half — about 2 minutes of vigorous boiling. The liquid should concentrate and the alcohol smell should have fully cooked off.

Reduce heat to low. Add lemon juice and capers to the reduced sauce base. Return the chicken cutlets to the pan and simmer 1 minute to rewarm. Remove from heat and add the remaining cold butter in pieces, swirling the pan constantly until each piece melts and incorporates. Add parsley. The sauce should look glossy and slightly thickened — opaque, not transparent. Serve immediately.