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A beloved Italian-American favorite with tender golden chicken cutlets bathed in a tangy lemon-caper sauce, done in under 30 minutes.
Key Components:
- Chicken breasts: Cut into thin cutlets
- Fresh lemon: Both juice and zest needed
- Capers: Gives that salty kick
- Heavy cream: Makes the sauce luxurious
- Chicken broth: Forms the sauce base
- Fresh parsley: Adds color and freshness
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Step-by-Step Guide:
- Prepare Chicken
- Cut breasts into thinner pieces
- Add some garlic powder
- Coat lightly with flour
- Heat oil and butter
- Warm up the fat in your pan
- Cook Chicken
- Fry until nice and golden
- About 3-4 minutes each side
- Take out when done
- Set aside but keep warm
- Make Sauce
- Pour in broth and squeeze lemon
- Loosen tasty bits from pan
- Toss in the capers
- Mix cream in if you want it richer
- Finish Dish
- Put chicken back in the sauce
- Let bubble till sauce gets thicker
- Taste and fix salt if needed
- Sprinkle with fresh parsley
Keeping It Fresh:
Good in the fridge for 3-4 days. Skip freezing if you added cream.
Tasty Companions:
Goes great with angel hair pasta or creamy mashed potatoes.
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Pro Pointers:
- Make sure all cutlets are the same thickness
- Give chicken pieces room in the pan
- Use a meat thermometer for safety
- Add more or less lemon depending on your taste
I've made this dish countless times and learned that watching your heat level and cutting the chicken just right makes all the difference in getting that restaurant quality at home.
Recipe FAQs
- → Why slice the chicken thinly?
- Thinner pieces cook quickly and evenly.
- → Don’t want cream?
- Swap it for more broth, but skip half-and-half.
- → What if the sauce is too thick?
- Thin it out with a bit more broth.
- → Is there a wine-free option?
- Yes, you can just use extra broth instead of wine.
- → Can I prepare it ahead of time?
- It’s best fresh since the sauce might split if reheated.