Description
A quick and elegant Italian-American dish featuring lightly breaded chicken cutlets in a tangy lemon-caper sauce, perfect for any night of the week.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- Fresh parsley, chopped (for garnish)
Instructions
- Pound chicken breasts to even thickness and season with salt and pepper.
- Dredge each piece in flour, shaking off excess.
- Heat olive oil and 1 tbsp butter in a skillet over medium heat. Sear chicken for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining butter and garlic to the same skillet. Sauté until fragrant.
- Deglaze the pan with chicken broth and lemon juice, scraping up browned bits.
- Add capers and simmer the sauce to reduce slightly.
- Return chicken to the skillet and spoon sauce over it. Simmer for 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
- Substitute white wine for part of the broth for deeper flavor.
- Chicken thighs can be used for a richer taste.
- A splash of cream can add silkiness to the sauce.
- Thin lemon slices make a great garnish and add more citrus flavor.
- Best served over pasta, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg