Description
A classic Italian-American chicken dish featuring thin cutlets in a bright lemon-butter caper sauce.
Ingredients
2 large boneless skinless chicken breasts, halved and pounded thin
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup fresh lemon juice
1/4 cup capers, rinsed
1/4 cup fresh parsley, chopped
Instructions
Step 1: Slice chicken breasts into thin cutlets and pound to an even 1/4-inch thickness.
Step 2: Season flour with salt and pepper; dredge chicken cutlets until lightly coated.
Step 3: Heat oil and 1 tbsp butter in a skillet; sear chicken for 3 minutes per side until golden.
Step 4: Remove chicken; deglaze pan with white wine, scraping up the browned bits.
Step 5: Add chicken stock, lemon juice, and capers; simmer until reduced by half.
Step 6: Whisk in the remaining 2 tbsp cold butter until the sauce is thick and glossy.
Step 7: Return chicken to the pan to coat with sauce and garnish with parsley.
Notes
Always use fresh lemon juice for the brightest flavor. If the sauce is too thick, add an extra splash of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 380 kcal
- Sugar: 1g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
