4chicken breast cutlets , or 2 boneless-skinless chicken breasts halved lengthwise
4tablespoonsextra virgin olive oil , divided
1/2cupfinely chopped sweet onion
1/3cupdry white wine
2clovesgarlic , minced
1tablespooncapers , drained
1tablespoonminced fresh parsley
sea salt & pepper
Season cutlets with salt and pepper then dust with enough flour to leave a fine coating. Add 2 tablespoons of olive oil to a skillet over med heat. Cook cutlets 2 minutes on each side until lightly browned. Transfer cutlets to a plate and reduce heat to medium-low.
Add 2 tablespoons of olive oil to the skillet with the onion, season with salt and pepper, and cook until onion translucent and begins to brown at the edges, about 5 minutes.
Add wine and garlic to the pan and stir while simmering, until garlic is fragrant, about 2 minutes.
Add broth, lemon juice, and capers and bring to a steady simmer. Return cutlets to pan for 1-2 minutes. Add the butter and once the butter melts, serve immediately.
Serve cutlets with sauce, garnished with fresh parsley and grated Parmesan.
Gluten-free options: Use sweet rice flour for dusting the chicken and gluten-free chicken broth. Serve over gluten-free angel hair pasta or a bed of roasted vegetables.