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Serves 4 or 6

Chicken
1 lb boneless skinless chicken breast
⅓ cup flour
4 tablespoon grated parmesan
3 tablespoon olive oil
1 tablespoon butter

Sauce
1/4 cup shallot, minced fine
1 clove garlic, minced fine
¾ cup chicken stock
2 tablespoon chicken or poultry glace (optional)*
½ cup white wine
1 1/2 tablespoon lemon juice
1 teaspoon lemon zest
⅛ to ¼ cup capers with brine
1 tablespoon butter
salt & pepper

Melt 1 tablespoons butter and 2 tablespoons olive oil in a skillet over medium high heat. While the fat is coming up to temp, stir the flour and parmesan together in a shallow dish. When the skillet is hot, dredge the chicken through the flour mixture and put them in the pan. Cook until golden brown, about 3 minutes per side. When done cooking, move them to a plate and into a warm oven.

Add another tablespoon of oil to the pan and repeat the process with the other half of the chicken.

Reduce the heat to medium and add the shallot to the remaining fat in the pan, sprinkle with the lemon zest and saute about 3 minutes. Add the garlic and cook another 30 seconds. Return the heat to medium high and pour in the wine, chicken stock and glace, if using, and simmer, being sure to scrape up the brown bits from the bottom of the pan and that the glace is dissolved. After it becomes reduced after 10 or 15 minutes of cooking, stir in the lemon juice and capers and simmer for another 3 minutes. Turn off the heat and whisk in the last tablespoon of butter and season with salt and pepper. Serve sauce over chicken.