Food My Muse

0 Slice the chicken breasts, cover with plastic wrap and pound with a flat meat mallet until desired level of thickness.
1 Brush a thin layer on mayo on both sides of the chicken.
2 On a plate, mix the flour with the parmesan, add salt and pepper. Coat the chicken well on both sides.
3 Preheat a pan on high for 2 minutes. Add plenty of olive oil and lower to medium high.
4 Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side. Remove from the pan.
5 Add in the shallot, onion and garlic and give it a good stir, letting it get aromatic. Deglaze with the white wine. Add the chicken broth and lemon zest. Let it simmer until reduced by half. Add capers, caper juice and give it a stir. Add miso.
6 Squeeze in the juice of 1 lemon. Cook for 1 more minute. Turn heat off, add the butter and emulsify. Finish off with the tarragon, parsley and chives. Add the chicken back into the sauce and coat.
7 Serve the chicken with the sauce, more chives, parsley and black pepper.