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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 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 from the bottom of the pan.
- Stir in capers and simmer for 2-3 minutes until slightly reduced.
- Return chicken to the skillet, simmer for 2 minutes to heat through.
- Stir in butter and parsley until butter is melted and sauce is glossy. Serve immediately.
Notes
You can customize the seasonings to taste.