Description
An elegant, restaurant-quality Italian-American dish featuring tender, pan-seared chicken cutlets smothered in a bright, tangy lemon-caper butter sauce. This classic recipe is perfect for busy weeknights, delivering a sophisticated flavor profile with simple pantry staples in just thirty minutes.
Ingredients
2 large chicken breasts, sliced into cutlets
1/2 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup low-sodium chicken broth
3 tablespoons capers, rinsed well
2 tablespoons fresh parsley, finely chopped
Salt and black pepper to taste
Instructions
Pound the chicken breasts to an even half-inch thickness using a meat mallet.
Season both sides of the chicken cutlets generously with salt and black pepper.
Dredge each piece of chicken in flour, shaking off the excess to ensure a light coating.
Heat olive oil and two tablespoons of butter in a large skillet over medium-high heat.
Sear the chicken until golden brown, approximately three minutes per side, then remove from the pan.
Pour chicken broth and lemon juice into the same pan to deglaze the surface, scraping up the browned bits.
Simmer the liquid for three minutes until reduced slightly.
Whisk in the remaining two tablespoons of butter and the capers until the sauce is smooth and emulsified.
Return the chicken to the pan to coat with the sauce, garnish with parsley, and serve immediately.
Notes
Ensure the capers are thoroughly rinsed to control the salt content. Serve over angel hair pasta or with roasted vegetables to complete the meal. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Pan-searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg