2 large boneless skinless chicken breasts, halved into 4 cutlets
1/3 cup all-purpose flour
2 tbsp olive oil
3 tbsp salted butter, divided
1/4 tsp lemon zest
1 lemon, juiced
1 cup low-sodium chicken broth
2-3 large garlic cloves, minced or pressed
1/4 tsp garlic powder
2 tbsp capers, drained and rinsed
Salt and pepper
Fresh parsley, chopped
Equipment
Small bowl or liquid measuring cup
Whisk
Ziplock bag or parchment paper
Meat mallet or rolling pin
Shallow bowl
Large pan or skillet
Plate
Instructions
In a small bowl or liquid measuring cup, whisk together chicken broth, lemon juice, lemon zest, garlic powder, minced garlic, rinsed capers, and a small pinch of salt and pepper.
Put the chicken in a ziplock bag or between parchment paper. Pound until 1/2 to 1/4 inch thick so it cooks evenly.
Season both sides of the chicken with salt and pepper.
Add flour and a pinch of salt to a shallow bowl. Dredge chicken on both sides, then shake off excess flour.
Heat olive oil and 2 tbsp butter in a large pan.
Add chicken and brown for 2-3 minutes per side.
Transfer browned chicken to a clean plate.
Add the lemon caper sauce to the same pan. Whisk while scraping up browned bits from the bottom.
Simmer sauce for 2-3 minutes until slightly reduced.
Add remaining 1 tbsp butter and whisk constantly until emulsified.
Add chicken back to the pan. Cook several more minutes, until chicken reaches 165°F.
Finish with chopped parsley and serve with the sauce.
Notes
Rinse the capers. They are salty enough to throw the dish off if used straight from the brine.
Salt lightly. Capers carry a lot of the salt in the sauce.
Butter plus oil helps brown the chicken and gives the sauce more body.
Flour helps brown the chicken and slightly thickens the sauce.
Serve with pasta, crusty bread, asparagus, broccolini, Italian salad, or greens with vinaigrette.
Wine pairing from the page: Chardonnay, Sauvignon Blanc, Pinot Grigio, or a semi-dry white blend.
finished dish