Description
A tangy and savory Italian-inspired dish featuring tender chicken breasts in a lemon-caper sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Slice each chicken breast horizontally to create two thin cutlets. Pound them to an even thickness.
- In a shallow dish, mix flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits.
- Stir in butter until melted and sauce thickens slightly. Return chicken to the skillet, coating with the sauce. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.