Ingredients:
2 large chicken breasts
Salt & pepper to taste
1/4 teaspoon garlic powder
Flour (for dredging)
4 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup chicken broth or dry white wine
1 tablespoon lemon juice + zest of 1 lemon
1 tablespoon brined capers, drained
1/2 cup heavy cream
Garnish (optional): chopped parsley and/or freshly grated parmesan cheese
Instructions:
Prepare the Chicken:
Slice the chicken breasts lengthwise to make 4 thinner cutlets (butterfly then cut in half). Trim off any fat.
Season the chicken generously with salt, pepper, and garlic powder. Coat the chicken in flour.
Cook the Chicken:
In a skillet over medium-high heat, add 2 tablespoons of butter and the olive oil.
Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
Prepare the Sauce:
Remove the pan from the heat and add the chicken broth (or white wine), lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
Finish the Dish:
Stir in the heavy cream and return the pan to the heat. Once the sauce is bubbling again, add the chicken back into the pan.
Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking.
Garnish and Serve:
Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes:
If you prefer not to use cream, you can increase the chicken broth to 3/4 cup for a lighter sauce.
For a golden and crispy exterior, ensure your skillet is properly heated before adding the chicken.
Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used if needed.
