Description
Tender, thinly pounded chicken breasts pan-seared to a golden brown and smothered in a velvety lemon butter sauce with briny capers.
Ingredients
Scale
- 4 boneless skinless chicken breasts, sliced into thin cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Place chicken cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
- Mix flour, salt, and pepper in a shallow bowl. Dredge each chicken piece in the flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden brown. Remove chicken to a plate.
- Reduce heat to medium. Add 2 tablespoons of butter and sauté garlic for 30 seconds.
- Pour in lemon juice and scrape the bottom of the pan to release the browned bits.
- Stir in capers and simmer for 2 minutes until the sauce reduces slightly.
- Whisk in the final tablespoon of cold butter until melted and glossy.
- Return chicken to the pan, spoon sauce over the meat, and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Searing
- Cuisine: Italian-American