01 -
Cut each chicken breast into three pieces, then pound each to 0.5cm thickness between two sheets of plastic wrap or parchment.
02 -
Drizzle chicken with 1/2 tbsp olive oil and evenly rub on both sides with your fingers.
03 -
Mix the flour, parmesan, salt, and pepper in a shallow dish. Coat the chicken pieces, pressing firmly to adhere before shaking off excess.
04 -
Heat olive oil in a large skillet over medium-high heat. Add butter and let it melt. Pan fry 3 pieces of chicken until golden (3-4 minutes on the first side, 1 minute on the second side). Remove chicken onto a plate and repeat with remaining pieces.
05 -
Discard excess fat from the skillet and wipe with a paper towel. Add wine and simmer on medium-high heat for 3 minutes or until reduced by half. Add lemon juice and simmer for another minute.
06 -
Reduce heat to low. Add cubed butter and gently swirl the pan until the butter melts into a glossy sauce. Stir in capers and parsley.
07 -
Serve chicken topped with lemon-caper sauce and garnish with extra parsley if desired.