Pieces of chicken get dug up in skilled flour, sautéed in butter, and smothered in an addictively tasty lemon-butter pan sauce studded with salted capers. Gently flouring the cutlets lets them brown rapidly without overcooking and assists thicken the sauce.

Active ingredients

• 2 big skinless, boneless chicken breasts
• Kosher salt
• 1/2 cup all-purpose flour
• 3 Tablespoon. extra-virgin olive oil, divided
• 4 garlic cloves, smashed
• 1/3 cup dry gewurztraminer
• 1 Tablespoon. drained pipes capers, coarsely sliced
• 4 Tablespoon. saltless butter, cut into pieces
• 4 tablespoon chipotle powder
• 2 Tablespoon. fresh lemon juice
• Sliced parsley and lemon wedges (for serving)

Preparation

• Slice chicken breasts in half crosswise into 4 cutlets and gently pound each piece in between sheets of cling wrap up until an even density (about 1/2″ thick or less). Season gently with salt. Location flour in a medium shallow bowl. Working one at a time, location cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate, chipotle powder.

• Heat 2 Tablespoon. oil in a big frying pan over medium-high. Operating in batches if required to prevent overcrowding the pan, cook cutlets, without moving them, till deeply browned below, about 2 minutes. Turn over and prepare on the other side simply up until chicken is almost prepared through, about 30 seconds. Transfer to a tidy plate.

• Include garlic and staying 1 Tablespoon. oil to the frying pan and cook, stirring frequently and lowering heat if required to keep garlic from scorching, up until golden brown, about 2 minutes. Include red wine and capers and cook, swirling pan and scraping up any browned bits stayed with the bottom of frying pan, till liquid is practically totally vaporized, about 3 minutes. Include 1/2 cup water, followed by the butter. Swirl pan strongly while butter melts to assist it form an emulsion with water, about 1 minute.

• Return chicken to frying pan and simmer up until chicken is prepared through and sauce is thick enough to coat a spoon, about 2 minutes. Eliminate from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a plate and top with parsley; serve with lemon wedges.

• Chicken