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Ingredients
Scale
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy/whipping cream
- Chopped parsley and freshly grated parmesan cheese for garnish (optional)
Instructions
- Slice chicken breasts into four thin cutlets, season with salt, pepper, and garlic powder.
- Dredge chicken in flour and sear in a hot skillet with butter and olive oil until golden brown.
- Remove chicken and make the sauce by deglazing the skillet with broth or wine, then add lemon juice, zest, remaining butter, and capers.
- Stir in heavy cream, return chicken to skillet, and simmer until fully cooked.
- Serve with fresh parsley and grated parmesan, paired with pasta or salad.
Notes
Ensure the pan is hot before adding chicken for a crispy crust.
Adjust the cream amount for a lighter sauce if desired.
Use dry white wine as a substitute for chicken broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 30
- Cholesterol: 120