Description
This classic Italian-American dish features tender chicken breasts lightly coated in flour, pan-fried until golden, and served with a tangy lemon-butter sauce. Capers add a briny punch, making this dish both flavorful and refreshing. Perfect for weeknight dinners or a special occasion!
Ingredients
- 2 boneless, skinless chicken breasts (halved horizontally for 4 thin cutlets)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1/4 cup capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Lemon slices (optional, for garnish)
Instructions
-
Prepare the Chicken:
Season the chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off any excess. -
Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove chicken and set aside. -
Make the Lemon Sauce:
In the same skillet, add butter, lemon juice, chicken broth, and capers. Bring to a boil, scraping any browned bits from the pan for extra flavor. Cook for 2-3 minutes until the sauce slightly reduces. -
Combine & Serve:
Return the chicken to the skillet and simmer for another 2 minutes, spooning sauce over the chicken. Garnish with fresh parsley and lemon slices if desired.
Notes
- For a creamier version, stir in a splash of heavy cream at the end.
- Serve with pasta, mashed potatoes, or steamed vegetables.