Description
A simple recipe for pan-fried chicken cutlets served with a bright, creamy lemon and caper sauce, ready quickly for a weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, halved horizontally and pounded thin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour (optional, for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine or chicken broth
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons capers, drained
- 1 tablespoon fresh parsley, chopped
Instructions
- Pound the chicken breasts to about 1/4 inch thickness. Season both sides with salt and pepper. If using flour, lightly dredge the chicken in the flour, shaking off any excess.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken cutlets to the hot skillet in a single layer, working in batches if necessary to avoid crowding. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Pour the white wine or broth into the skillet and scrape up any browned bits from the bottom of the pan. Let this liquid reduce by half, about 2 minutes.
- Add the chicken broth and lemon juice to the skillet. Bring to a simmer and cook for 3 minutes until the sauce slightly thickens.
- Stir in the heavy cream and capers. Heat through for 1 minute, stirring constantly. Do not boil after adding the cream.
- Return the chicken to the skillet and spoon the sauce over the top. Sprinkle with fresh parsley. Serve immediately.
Notes
- If you skip the optional flour dredge, the sauce will be slightly thinner but still creamy from the added cream.
- Use fresh lemon juice for the best bright flavor.
- For extra richness, substitute half of the chicken broth with reserved pasta water if you serve this dish over pasta.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 38
- Cholesterol: 110