- 4 skinless, boneless chicken breasts, halved crosswise
- ¬Ĺ teaspoon sea salt
- ¬Ĺ teaspoon freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- ¬Ĺ cup reduced-sodium chicken broth
- ‚Öď cup fresh lemon juice (from about 2 lemons)
- ¬ľ cup drained capers, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley
This is the lightest of the cutlet recipes, with the bright,¬†acidic lemon juice perfectly complemented by the briny¬†capers and the fresh parsley. Be sure to keep your¬†dusting of flour light; you‚Äôre not making a thick egg-andbread-¬†crumb coating.
- Sprinkle the Chicken with the salt and pepper. Dredge¬†the chicken in the flour to coat lightly. In a large saut√©¬†pan, melt 2 tablespoons of the butter with the 2¬†tablespoons of oil over medium-high heat. Add the¬†chicken and cook just until brown, about 3 minutes per¬†side. Using tongs, transfer the chicken to a plate.¬†Add the broth, lemon juice, and capers to the same pan.
- Bring the broth mixture to a boil over medium-high heat,¬†scraping up the brown bits from the bottom of the pan¬†scraping up the brown bits from the bottom of the pan¬†for extra flavor. Return the chicken to the pan and¬†simmer until just cooked through, about 5 minutes.
- Using tongs, transfer the chicken to a platter. Whisk the¬†remaining 2 tablespoons of butter into the sauce. Pour¬†the sauce over the chicken, garnish with the parsley, and¬†serve.