Prep Time 20 min
Cook Time 20 min
Servings 4 servings
Difficulty Easy

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 lbs. boneless skinless chicken breast cutlets
  • 1/4 cup extra virgin olive oil
  • 4 tbsps. butter, divided
  • 1/2 cup chicken broth
  • 1/3 cup dry white wine
  • 1/4 cup drained Crosse & Blackwell® Capers
  • 2 tbsps. lemon juice
  • Half a lemon, very thinly sliced
  • 1 tbsp. finely chopped parsley

Directions

  • Step 1

    STIR flour, salt and pepper in shallow dish until blended.

  • Step 2

    POUND chicken cutlets with meat mallet until even 1/4-inch thickness. Dip chicken pieces in flour mixture to coat, shaking off excess.

  • Step 3

    HEAT oil and 2 tablespoons butter in large skillet over medium-high heat. Cook chicken, in two batches, in hot skillet, about 3 to 4 minutes per side or until internal temperature reads 165°F. Remove chicken from pan and keep warm.

  • Step 4

    Add chicken broth and wine to skillet. Bring to a boil, scraping up browned bits. Simmer until reduced by half. Stir in capers, lemon juice and remaining 2 tablespoons butter. Simmer sauce until desired consistency. Place lemon slices in sauce. Serve sauce over chicken. Sprinkle with parsley.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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