Ingredients: |
Ingredients: For the Chicken:
4 boneless, skinless chicken breasts (or thin-cut cutlets)
Salt and pepper (to taste)
½ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Lemon Sauce:
¼ cup fresh lemon juice (about 2 lemons)
1 cup chicken broth
2 tablespoons capers (rinsed and drained)
2 tablespoons unsalted butter
Zest of 1 lemon (optional, for extra brightness)
For Serving:
Cooked pasta, rice, or mashed potatoes
Fresh parsley (chopped, for garnish)
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Directions: |
Directions:Step 1: Prepare the Chicken
If using whole chicken breasts, slice them horizontally into thin cutlets for even cooking.
Season both sides of the chicken with salt and pepper, then dredge each piece lightly in flour, shaking off any excess.
Step 2: Cook the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken cutlets to the skillet and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 3: Make the Lemon Sauce
In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Stir in the capers and let the sauce reduce slightly, about 3–4 minutes.
Lower the heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Add the lemon zest, if using, for an extra burst of citrus flavor.
Step 4: Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top to coat evenly. Let it warm through for 1–2 minutes.
Garnish with chopped parsley and serve hot with your choice of sides. |
