Ingredients

The following ingredients have 4 Servings
  • 4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
  • 1 lemon, zested and juiced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup drained capers
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Instruction

  • Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness.
  • In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess.
  • Preheat a large skillet over medium-high heat.
  • Carefully place chicken in hot oil and cook until browned and cook through, about 3 minutes per side. Transfer chicken to a clean plate and cover to keep warm.
  • Add capers to pan and cook for 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan.
  • Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Cook until liquid is reduced by half, 3 to 4 minutes.
  • Remove pan from heat and stir in parsley and 2 tablespoons of the lemon juice. Taste and adjust seasoning with salt, pepper and lemon juice.
  • Divide chicken among plates, top with capers and drizzle with sauce.