Chicken Scallopini

Ingredients

• 0.5 cup all-purpose flour
• 0.25 cup butter, softened
• 1 clove garlic, pressed
• 2 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 4 ounces sliced mushrooms
• 0.25 cup white wine
• 2 tablespoons chicken-flavored demi-glace, or to taste
• 2 tablespoons lemon juice
• 20 capers, or to taste
• 1 teaspoon chopped fresh parsley, or to taste
• 2 lemon slices

Steps

1. Place flour into a shallow dish. Mix butter and garlic together in a small bowl until well combined.
2. Use a very sharp knife to slice horizontally through the thick part of each chicken breast to about 1/2 inch from the thinner edge; be careful not to cut all the way through. Open each breast like a book and place onto a work surface. Gently pound each breast to a uniform thickness, then dredge on both sides with flour.
3. Melt garlic butter in a large skillet over medium heat until it stops foaming. Add chicken and cook until golden brown, 6 to 8 minutes per side. Season with salt and pepper. Remove to a platter and cover to keep warm.
4. Cook mushrooms in remaining butter in the skillet until beginning to turn brown at the edges, 5 to 7 minutes. Stir in wine, demi-glace, lemon juice, and capers. Reduce the heat to a simmer, season with salt and pepper, and stir in parsley.
5. Transfer chicken to plates and spoon sauce over top. Garnish with lemon slices.