ChefXi OfficialTender, pan-seared chicken cutlets bathed in a vibrant, velvety lemon-caper sauce with a hint of garlic and fresh parsley.
Season the pounded chicken cutlets generously with salt and pepper. Place the flour in a shallow dish and dredge each piece of chicken, shaking off the excess.
Pounding the chicken to an even thickness ensures it cooks quickly and stays juicy.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter is foamy.
The oil prevents the butter from burning at high heat.
Add the chicken cutlets to the pan (work in batches if necessary) and sear until golden brown and cooked through, about 3 minutes per side. Remove chicken to a plate and tent with foil.
In the same pan, add the remaining tablespoon of olive oil if dry, then add the minced garlic. Sauté for 1 minute until fragrant but not browned.
Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Bring to a simmer and let reduce by half.
That 'fond' on the bottom of the pan is where the deepest flavor lives.
Whisk in the remaining 2 tablespoons of butter, the capers, and half of the parsley. Stir until the sauce is glossy and emulsified.
Return the chicken to the pan for 1 minute to coat with the sauce. Garnish with the remaining parsley and serve immediately.
The secret here is the 'flour-butter-wine' trinity. Ensure your pan is hot enough to get a golden crust on the chicken, but don't let the garlic burn. If the sauce thickens too much, a splash more pasta water or broth will bring back that silky essence. Inspired by classical Mediterranean techniques.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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