Description
Tender golden chicken cutlets simmered in a bright lemon butter sauce with capers and fresh parsley, creating a balanced and elegant main dish ready in just 35 minutes.
Ingredients
Scale
- 2 large boneless skinless chicken breasts, about 1 1/2 pounds total, sliced in half lengthwise
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice, about 2 lemons
- Lemon slices from 1 lemon
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat and add olive oil and 1 tablespoon butter.
- In a shallow dish, mix flour, salt, and black pepper.
- Pound the chicken to even thickness, then dredge lightly in the flour mixture, shaking off excess.
- Place chicken in the hot skillet and cook 4 to 5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining butter and garlic, sauté briefly until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 5 minutes until slightly reduced.
- Stir in capers and lemon slices, then return chicken to the skillet and spoon sauce over the top. Simmer 2 to 3 minutes so flavors meld.
- Sprinkle with chopped parsley and serve warm with extra sauce spooned over each piece.
Notes
- Pound the chicken evenly to ensure consistent cooking.
- Use freshly squeezed lemon juice for the brightest flavor.
- If the sauce becomes too thick, add a small splash of broth to loosen it.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
Keywords: chicken piccata, lemon chicken, italian chicken recipe, easy chicken dinner
