Light, zesty, and packed with flavor — this classic Italian-American dish features tender chicken breasts in a bright lemon-butter sauce with capers. Elegant enough for guests, simple enough for weeknights!
Ingredients (Serves 4):
For the Chicken:
• 2 boneless, skinless chicken breasts (sliced in half horizontally for 4 cutlets)
• Salt & black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
For the Lemon Sauce:
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup dry white wine (optional – or use more broth)
• 2 tbsp capers, rinsed and drained
• 2 tbsp unsalted butter
• Lemon slices and chopped fresh parsley, for garnish
Instructions:
1️⃣ Prepare the Chicken:
Season both sides of the chicken cutlets with salt and pepper. Dredge lightly in flour, shaking off any excess.
2️⃣ Sear the Chicken:
In a large skillet over medium-high heat, heat olive oil and butter. Sear the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
3️⃣ Make the Lemon Sauce:
To the same pan, add chicken broth, lemon juice, white wine (if using), and capers. Scrape up any browned bits and bring to a simmer. Cook for 3–4 minutes to reduce slightly.
4️⃣ Finish the Sauce:
Reduce heat to low. Stir in the remaining butter until melted and the sauce is glossy.
5️⃣ Combine & Serve:
Return the chicken to the pan and spoon sauce over top. Simmer for 2 more minutes to heat through. Garnish with parsley and lemon slices. Serve hot.
Quick Info:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~380 per serving
Tips & Variations:
• Use thin-sliced chicken or pound breasts for even cooking.
• Add a splash of cream for a richer sauce.
• Pairs perfectly with angel hair pasta, mashed potatoes, or sautéed spinach.
• No capers? Try chopped green olives for a similar briny kick.
