Description
A classic Italian-American dish featuring tender chicken cutlets in a bright, tangy lemon and caper sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Season chicken with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer.
- Stir in capers and return chicken to the skillet. Cook for 2-3 minutes until sauce thickens slightly.
- Remove from heat, stir in butter and parsley until butter melts. Serve immediately.
Notes
You can customize the seasonings to taste.