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Ingredients
  • 2 to 4 boneless, skinless chicken breast halves (1 ½ pound total), or 4 to 8 chicken cutlets
  • ½ cup flour
  • ¼ teaspoon salt
  • Pinch ground black pepper
  • 3 Tbsp grated Parmesan cheese
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • ½ cup chicken stock or dry white wine (such as a Sauvignon Blanc)
  • 2 Tbsp lemon juice
  • ¼ cup brined capers
  • 2 Tbsp fresh chopped parsley
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