4 tablespoons flour, divided 1.2 tablespoon grated Parmesan Cheese 2 teaspoons olive oil 1/4 teaspoon pepper 1 tablespoon shallots, minced 1lb boneless, skinless chicken breast cutlets 1 cup chicken broth 1/2 cup wine 1 tablespoon butter 3 tablespoons lemon juice 3 tablespoons capers 2 tablespoons parsley, chopped 1 teaspoon tarragon

Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.
Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).
Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.
Serve chicken with a light salad or pasta. pour sauce over chicken.
Enjoy!