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Ingredients
  • 2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces
  • ½ teaspoon freshly cracked black pepper
  • 1¾ teaspoons sea salt
  • 1 cup flour
  • 10 tablespoons unsalted butter
  • 4 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon minced garlic (from 4 to 6 cloves)
  • 1½ cups chicken stock
  • 1 teaspoons lemon zest (from 1 lemon), plus more to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers, drained
  • Fresh parsley, chopped, optional
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