Ingredients
The following ingredients have 4 Servings
- 3 boneless skinless chicken breasts (butterflied and sliced into two cutlets per breast)
- 1/2 teaspoon salt (or as desired)
- 1/2 teaspoon black pepper (or as desired)
- 1/2 cup all-purpose flour (for dredging)
- 4 tablespoons unsalted butter (divided)
- 4 tablespoons extra virgin olive oil (divided)
- 1/2 cup fresh lemon juice
- 1/2 cup low sodium chicken broth
- 1/4 cup capers (drained)
- 1/3 cup fresh parsley (chopped)
Instruction
- Place a piece of cling wrap large enough to cover your cutting board over the board. Place a piece of chicken on the plastic wrap, then another piece of cling wrap on top of the chicken.
- Using a meat mallet or rolling pin, pound chicken cutlets to about ¼ inch thick. Season both sides of each cutlet with salt and pepper.
- Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
- When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side until browned. Remove and transfer to a plate.
- Add 1 more tablespoon butter and 1 tablespoon of olive oil to the pan. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown as directed in Step 4. Transfer cooked chicken to the plate, then repeat this step one more time for the remaining 2 cutlets. **NOTE: As the pan gets hot, the chicken will cook more quickly, only about 1 minute on each side for the second and third batches.
- Add the lemon juice and broth to the pan. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Simmer to reduce the liquid by about half. Taste and add more salt and/or pepper if desired.
- Return all the chicken to the pan and cook just until the chicken heats through. Add capers to the pan and stir into the sauce.
- Remove chicken to a serving platter. Pour sauce over chicken and garnish with parsley.
