Description
A classic Italian-American dish featuring tender chicken cutlets in a tangy lemon-butter sauce with capers. Perfect for a quick yet elegant dinner!
Ingredients
Scale
- 2 large chicken breasts, halved and pounded thin
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1/3 cup dry white wine or chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/3 cup chicken broth
- 2 tbsp capers, drained and rinsed
- Optional garnish: fresh parsley, chopped
Instructions
- Prepare the Chicken:
- Season chicken cutlets with salt and pepper, then dredge in flour, shaking off excess.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- Make the Sauce:
- In the same skillet, melt 2 tbsp butter. Add white wine and let it simmer for 1-2 minutes to reduce slightly.
- Stir in lemon juice, chicken broth, and capers. Simmer for another 2-3 minutes.
- Combine and Serve:
- Return the chicken to the skillet, spooning sauce over the cutlets. Simmer for 2-3 minutes until warmed through.
- Remove from heat, stir in the remaining butter, and garnish with fresh parsley if desired.
Notes
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- For a richer flavor, substitute a portion of the chicken broth with heavy cream.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 330
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g