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Ingredients
  • 2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
  • 2 ½ tsp salt, divided
  • ½ tsp pepper
  • 1 cup flour for dredging
  • 10 tbsp butter, cut into pieces, divided
  • 4 tbsp olive oil, divided
  • 1 shallot, minced
  • 1 tbsp garlic, minced
  • 1 ½ cups chicken stock
  • 1 lemon juiced (1 tbsp)
  • 2 tsp lemon zest
  • 2 tbsp capers, drained
  • parsley, chopped, for garnish (optional)
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