Description
A quick and elegant weeknight dinner featuring tender chicken cutlets in a bright, tangy lemon-caper sauce. Ready in just 15 minutes with simple pantry staples.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- ½ cup all-purpose flour (or cornstarch/gluten-free blend)
- Kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- ½ cup low-sodium chicken broth
- ½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- ¼ cup fresh lemon juice
- 2 tablespoons capers, drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even ½-inch thickness. Pat dry and season generously with salt and pepper.
- Spread flour in a shallow bowl. Dredge chicken pieces in flour, shaking off any excess to ensure a light coating.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden brown and cooked through (165°F). Remove to a plate and tent with foil.
- Reduce heat to medium. Add butter to the skillet. Once melted, add capers and cook for 30 seconds.
- Pour in white wine (or broth) to deglaze the pan, scraping up brown bits from the bottom. Simmer for 2 minutes to reduce slightly.
- Stir in lemon juice and lemon zest. Simmer for 1 minute. Taste and adjust seasoning if needed.
- Turn off heat. Whisk in 1 tablespoon of cold butter to emulsify the sauce.
- Return chicken to the pan, spooning sauce over the top. Let sit for 1 minute to reheat. Sprinkle with parsley and serve immediately.
Notes
Pounding the chicken ensures even cooking. Shake off excess flour to prevent burning. Use fresh lemon juice for best flavor. If the sauce breaks, whisk in a tablespoon of cold water to re-emulsify. Do not freeze this dish as the sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: chicken piccata, easy chicken dinner, lemon caper sauce, 15 minute meals, weeknight dinner, gluten-free chicken, Italian recipe