Description
A classic Italian-American dish featuring tender chicken cutlets in a bright, buttery lemon-caper sauce.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt and pepper. Dredge in flour, shaking off excess.
- In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat. Cook chicken until golden and cooked through, about 3 minutes per side. Remove to a plate.
- Add wine to skillet and scrape up browned bits. Simmer until reduced by half. Add lemon juice and broth; simmer 2 minutes. Stir in remaining 2 tablespoons butter until melted. Add capers and parsley. Return chicken to skillet and coat with sauce. Serve hot.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American