Pan-Seared Chicken Breasts, Lemon-Caper Pan Sauce

Method

1. Pat the breasts very dry, season with the salt and pepper, then dust lightly with flour and shake off the excess.
2. Heat the oil in a 12-inch stainless skillet (or well-seasoned cast iron) over medium-high until it shimmers, then lay in the breasts smooth side down. Leave them alone for 5 minutes, until deep golden.
3. Flip, drop the heat to medium-low, cover, and cook 9 to 12 minutes, until a thermometer in the thickest part reads 165°F. Move the chicken to a plate and tent loosely with foil.
4. Pour off any fat beyond 1 tbsp, keeping the browned bits. Over medium heat, cook the shallot and garlic 1 minute, then add the wine and scrape the bottom of the pan until it lifts.
5. Simmer until the wine is reduced by half, about 2 minutes, then add the broth and reduce by half again, about 3 minutes, until the sauce coats the back of a spoon.
6. Take the pan off the heat and swirl in the cold butter a cube at a time, then the lemon juice, capers and parsley. Taste, and add a pinch of salt only if it needs it.
7. Slice the chicken across the grain and spoon the sauce and any plate juices over the top.