Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded 1/4-inch thin)
- 1/2 cup all-purpose flour
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter (divided)
- 1/2 cup fresh lemon juice
- 1/2 cup chicken broth
- 2 tablespoons capers, drained
Instructions
- Step 1: Pound the chicken cutlets until they are about 1/4 inch thick. On a shallow plate, combine the flour, salt, and pepper. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Step 2: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, sear the chicken for 2-3 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a clean plate.
- Step 3: Reduce the heat to medium. Add the chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan (deglazing). Bring the mixture to a simmer and cook for about 2 minutes, allowing the sauce to reduce slightly.
- Step 4: Stir the capers into the liquid. Remove the skillet from the heat and whisk in the remaining 3 tablespoons of cold butter, one tablespoon at a time, until the sauce is glossy and slightly thickened (do not boil after adding the final butter).
- Step 5: Return the seared chicken cutlets to the skillet, turning them to coat thoroughly in the sauce. Serve immediately, topped with fresh parsley if desired.
Notes
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days, as the flour dredge tends to soften quickly in the acidulated sauce.
- To preserve the tender texture and sauce integrity, gently reheat the chicken in a skillet over very low heat, adding a splash of fresh broth or water to rejuvenate the sauce.
- Serve over a bed of lightly oiled angel hair pasta or creamy polenta to ensure you capture every bit of the bright, glossy lemon-caper sauce.
- For the glossiest sauce, ensure your final 3 tablespoons of butter are very cold when whisking them in off the heat; this technique, called "mounting the butter," prevents the emulsion from splitting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 oz chicken cutlet with sauce
- Calories: 400
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 0g