Ingredients
2.5 lbs thinly sliced chicken cutlets
1 cup flour
2 ¼ teaspoons salt, divided
1 teaspoon ground black pepper
2 tablespoons olive oil, plus more as needed
3 tablespoon unsalted butter, divided
½ cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
Fresh parsley, for garnish (optional)
Instructions
- Pat chicken cutlets dry with paper towels; set aside. Place flour, 2 teaspoons salt, and ground pepper in a large, shallow bowl and use a whisk or fork to mix well. Dredge chicken cutlets through the seasoned flour, coating well and shaking off excess.
- Add 2 tablespoons olive oil and 1 tablespoon butter to a large saute pan set over medium-high heat. Once the butter has melted, add chicken cutlets, being careful not to overcrowd the plan. Only about half of the cutlets will fit in a 12-14” skillet, so you’ll cook them in two stages. Brown the chicken on one side for 3 minutes, flip, and brown on the other for another 3 minutes. Transfer to a serving platter, add another 1 tablespoon of butter to the skillet, and once it melts, cook the remaining chicken, 3 minutes on each side.
- Once you transfer the last of the chicken onto the serving plate, reduce the heat to medium-low and add the broth and lemon juice. Use a wooden spoon or silicone spatula to stir, scraping up any browned bits. Add the final tablespoon of butter, allow it to melt, and continue cooking the sauce for about 2 minutes or until it thickens to desired consistency. Remove from heat and pour the sauce over the chicken cutlets. Garnish with parsley, if using. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes