Steps

1. Remove the skin from the chicken breast, and pound the thick parts with a meat tenderizer or similar tool to an even thickness.
   🕒 01:26
2. Cut the pounded chicken breast in half for easier cooking.
   🕒 02:06
3. Season the entire chicken breast with salt and pepper to taste. [This is the trick!] Grasp the salt with dry fingers and sprinkle it through your fingers for even distribution.
   🕒 03:05
4. Lightly coat the chicken breast with flour as needed and tap off any excess.
   🕒 03:47
5. Heat olive oil as needed and butter (50g) in a frying pan over medium heat.
   🕒 04:21
6. Place the flour-dusted chicken breast in the pan and sear both sides until golden brown.
   🕒 04:44
7. Absorb excess butter with a paper towel. [This is the trick!] Do not scrape the bottom of the pan, as this preserves the delicious browned bits.
   🕒 05:49
8. Add white wine (80cc) and cook to evaporate the alcohol.
   🕒 06:07
9. Remove the chicken breast and cook until about 80% done.
   🕒 06:21
10. Add garlic (a little) to the pan drippings left from cooking the chicken and heat.
    🕒 06:40
11. Add capers (80g) and a little of the caper brine to release their aroma.
    🕒 07:08
12. Return the seared chicken breast to the pan.
    🕒 07:26
13. Add water or broth as needed and heavy cream as needed, if desired, and simmer.
    🕒 07:35
14. Add lemon juice from 1 lemon and continue to simmer until the sauce slightly thickens.
    🕒 08:51
15. Turn off the heat and melt in a little butter using residual heat. [This is the trick!] Melt it gently, similar to the 'beurre monté' technique, to prevent separation.
    🕒 09:53
16. Add chopped parsley as needed and toss to coat.
    🕒 10:21
17. Plate the dish and garnish with grated lemon zest, if desired.
    🕒 11:15