Description
Perfectly golden chicken cutlets in a tangy lemon sauce brimming with capers, making it a quick and elegant weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine or low-sodium chicken broth
- 1/2 cup low-sodium chicken broth
- 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Prepare the chicken by butterflying and pounding it until even in thickness. Season with salt and pepper.
- Coat each cutlet lightly in flour, shaking off the excess.
- Cook the chicken in a skillet with olive oil and butter, about 3-4 minutes per side until golden brown.
- Make the sauce by adding more oil to the skillet, scraping up browned bits, and simmering the wine or broth.
- Finish the sauce by adding chicken broth, lemon juice, and capers. Simmer until thickened.
- Combine the chicken with the sauce and simmer briefly.
- Serve garnished with parsley and lemon slices.
Notes
Serve with pasta or a fresh salad for an elevated dining experience. You can also substitute unsalted butter for a dairy-free spread or use gluten-free flour as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian-American