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Slice each chicken breast horizontally to create two thinner cutlets. Pound lightly between plastic wrap to even thickness. Season both sides with salt and pepper.
Dredge in Flour:
Place flour in a shallow dish. Dredge chicken pieces in flour, shaking off excess.
Cook Chicken:
In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
Make the Sauce:
In the same skillet, add lemon juice, chicken broth, and capers. Bring to a simmer and cook for 3-4 minutes until sauce slightly reduces.
Finish the Sauce:
Stir in remaining 2 tablespoons butter until melted and sauce is glossy.
Serve:
Return chicken to the skillet, spoon sauce over the top, and warm briefly. Sprinkle with fresh parsley if desired.
Serving and Storage Tips:
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