Description
A classic Italian-American dish featuring tender chicken breasts in a bright lemon and caper sauce, perfect for a quick and elegant dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), halved horizontally to make 4 cutlets
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup dry white wine or chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Place the chicken cutlets between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch. Season both sides with salt and pepper.
- Place flour in a shallow dish. Dredge each chicken cutlet in the flour, shaking off excess. Set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter until shimmering. Add 2 chicken cutlets and cook until golden brown and cooked through, about 3 minutes per side. Transfer to a plate and repeat with remaining oil, butter, and cutlets.
- Reduce heat to medium. Add white wine (or broth) to the skillet, scraping up any browned bits. Cook for 1 minute.
- Add lemon juice, chicken broth, and capers. Bring to a simmer and cook until the sauce reduces slightly, about 2 minutes.
- Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to reheat. Sprinkle with parsley and serve immediately with lemon slices if desired.
Notes
You can customize the seasonings to taste. For a richer sauce, swirl in an additional tablespoon of butter before serving. Serve with pasta, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian-American