Description
A quick Italian-inspired dish featuring tender chicken cutlets bathed in a vibrant, tangy lemon and caper sauce. Velvety cream balances the bold citrus flavor, while the buttery base adds richness. Perfect for easy weeknights or elegant meals.
Ingredients
2 large chicken breasts, 6-8 oz size (use skinless thighs for richer flavor)
1/4 tsp garlic powder (or 1 tsp fresh minced garlic)
Flour for dredging (use gluten-free flour if needed)
4 tbsp unsalted butter, divided (or vegan butter/olive oil for dairy-free)
1 lemon (juice and zest)
1/2 cup drained capers (substitute olives or pickled peppers for milder taste)
1/2 cup heavy cream (or 3/4 cup chicken broth or coconut milk)
1/4 cup grated parmesan cheese (optional topping)
Instructions
Using a meat mallet, gently pound chicken breasts to 1/2-inch thickness
Season chicken with garlic powder and salt
Dredge in flour to coat evenly
Heat 2 tbsp butter in a skillet over medium-high; cook chicken 3-4 minutes per side until golden
Remove chicken and reserve, wiping skillet if needed for cleaner flavor
Melt remaining butter in skillet, add capers and sauté 1-2 minutes
Pour in lemon juice, stir in remaining broth, and simmer 3-5 minutes
Stir in heavy cream and lemon zest; simmer until sauce thickens
Serve chicken topped with warm sauce and a sprinkle of parmesan
Notes
Chicken thighs add richness and moisture
For dairy-free version, use olive oil and coconut milk
Parmesan cheese enhances flavor but is optional
Seared chicken pieces can be kept warm in the oven (200°F) while sauce finishes
Freezes well: separate sauce and chicken for best texture after reheating
- Prep Time: 10
- Cook Time: 20
- Category: DINNER
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken cutlet with 1/4 cup sauce
- Calories: 400
- Sugar: 2g
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg