Description
A classic Italian-American dish featuring tender chicken cutlets cooked in a bright, tangy lemon and caper sauce, finished with butter and fresh parsley for a flavorful and quick weeknight meal.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
- All-purpose flour for dredging
- Olive oil for cooking
- 2 tablespoons butter
Sauce
- 2 fresh lemons (juiced and zested)
- 2 tablespoons capers
- 1 cup low-sodium chicken broth
- Fresh parsley, chopped
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts in half lengthwise to create thin cutlets, ensuring they cook evenly and quickly.
- Dredge Chicken: Lightly coat each cutlet in all-purpose flour, shaking off any excess to prevent clumping and ensure a light crust.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat and cook the chicken cutlets until golden brown on each side, about 4-5 minutes per side, to lock in moisture and develop flavor.
- Add Lemon Juice and Capers: Pour fresh lemon juice and add capers to the skillet with the chicken, allowing them to sizzle and infuse the meat with tangy flavor.
- Simmer with Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer the mixture until the sauce slightly thickens, about 3-4 minutes.
- Finish the Sauce: Stir in butter and freshly chopped parsley to create a rich, glossy sauce that coats the chicken beautifully before serving.
Notes
- For extra tenderness, pound chicken breasts to an even thickness before slicing.
- Use fresh lemons for bright, natural lemon flavor instead of bottled lemon juice.
- Serve with pasta, mashed potatoes, or crusty bread to soak up the flavorful sauce.
- Capers can be rinsed if you prefer less salty flavor.
- Keep an eye on the chicken to avoid overcooking and drying out the cutlets.
