Description
A bright and tangy chicken dish featuring tender cutlets in a lemon-caper sauce.
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
- Prep the chicken: Butterfly each chicken breast and pound to an even thickness. Season and coat in flour.
- Sear the cutlets: Heat olive oil and butter in a skillet, then cook the chicken until golden brown.
- Rest the chicken: Transfer cooked cutlets to a plate and cover to keep warm.
- Deglaze the pan: Add wine or broth and scrape up brown bits, allowing it to reduce.
- Build the sauce: Stir in remaining broth, lemon juice, and capers; simmer until slightly thickened.
- Finish and serve: Return chicken to the pan, simmer briefly with the sauce, garnish, and enjoy!
Notes
For gluten-free, substitute all-purpose flour with a gluten-free blend. For dairy-free, use vegan butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian