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Ingredients
  • 1 ½ pounds, skinless chicken breast halves, or 4 to 8 chicken cutlets
  • ½ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 pinch ground black pepper
  • 3 tablespoons finely grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 4 tablespoons butter, divided
  • ½ cup low-sodium chicken stock, or dry white wine (such as a Sauvignon Blanc)
  • 2 tablespoons fresh lemon juice
  • ¼ cup capers, drained
  • 2 tablespoons chopped parsley
Steps
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