Description
A classic Italian-American dish featuring thinly sliced chicken breasts sautéed in a lemony, buttery sauce with capers and fresh parsley.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/2 cup chicken broth
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons chopped fresh parsley
- Lemon slices, for garnish (optional)
Instructions
- Season the chicken breasts with salt and pepper on both sides. Dredge each breast in flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and keep warm.
- Reduce heat to medium. Add the lemon juice and chicken broth to the skillet, scraping up any browned bits. Simmer for 2 minutes, until slightly reduced.
- Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Add the capers and parsley.
- Return the chicken to the skillet and spoon the sauce over the top. Cook for 1-2 minutes to heat through. Garnish with lemon slices if desired. Serve hot.
Notes
You can customize the seasonings to taste. For a thicker sauce, you can add a little cornstarch slurry. Serve with pasta, rice, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian-American