Servings: 4 servings
Calories: 360kcal
Ingredients
- For the Chicken
- 2 large boneless skinless chicken breasts (about 1½ lb / 680 g total)
- ½ cup 60 g all‑purpose flour (or gluten‑free flour blend)
- 1 tsp lemon zest optional, for extra flavor in the coating
- 1 tsp salt
- ½ tsp black pepper
- 2 –3 tbsp olive oil plus more as needed
- 2 tbsp unsalted butter or dairy‑free butter / more oil
- For the Lemon Caper Sauce
- 3 cloves garlic minced (optional but recommended)
- ½ cup 120 ml dry white wine (e.g., Pinot Grigio; or extra broth)
- ¾ cup 180 ml low‑sodium chicken broth or stock
- ¼ cup 60 ml fresh lemon juice (about 1–2 lemons)
- 2 –3 tbsp capers drained
- 2 –3 tbsp unsalted butter or dairy‑free butter / olive oil
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Prep the Chicken Cutlets
- Slice each chicken breast in half horizontally to create 4 thin cutlets.
- Place between pieces of plastic wrap and pound gently to about ½‑inch (1.25 cm) even thickness.
- Pat dry with paper towels.
- Season and Dredge
- In a shallow dish, combine flour, lemon zest, salt, and pepper.
- Dredge each cutlet in the flour mixture, shaking off excess, and set aside on a plate.
- Pan‑Sear the Chicken
- Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium‑high heat.
- When hot and foaming, add chicken in a single layer (work in batches to avoid crowding).
- Cook 3–4 minutes per side until golden brown and just cooked through (internal temp 165°F / 74°C).
- Transfer chicken to a plate and tent loosely with foil.
- Build the Lemon Caper Sauce
- Reduce heat to medium. If the pan is very dry, add a small drizzle of olive oil.
- Add garlic and sauté 30–60 seconds until fragrant (do not burn).
- Pour in white wine, scraping up browned bits from the bottom of the skillet. Let it simmer 1–2 minutes to reduce slightly.
- Stir in chicken broth, lemon juice, and capers; bring to a gentle simmer and cook 3–4 minutes until slightly reduced.
- Whisk in 2–3 tbsp butter until melted for a glossy, slightly thickened sauce. Taste and adjust salt and pepper.
- Finish the Dish
- Return chicken cutlets (and any juices) to the skillet, nestling them into the sauce.
- Simmer 2–3 minutes, spooning sauce over the chicken until heated through and coated.
- Turn off heat and sprinkle with chopped parsley.
- Serve
- Serve immediately with extra sauce spooned over the top.
- Great over angel hair pasta, mashed or roasted potatoes, or with sautéed spinach and crusty bread.
Notes
Gluten‑free: Use a gluten‑free flour blend to dredge the chicken.
Dairy‑free: Replace butter with a good‑quality olive oil or dairy‑free butter for the sauce and searing.
No wine: Substitute the wine with additional chicken broth plus a small splash of extra lemon juice.
For a creamy version, whisk in a splash (¼–⅓ cup) of heavy cream or coconut cream at the end, after the broth has reduced slightly.
Nutrition
Serving: 1chicken breast | Calories: 360kcal | Carbohydrates: 15g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 580mg | Fiber: 1g | Sugar: 2g
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