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


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless skinless chicken breast cutlets
  • 1/4 cup Extra Virgin Olive Oil
  • 4 tablespoons butter, divided
  • 1/2 cup chicken broth
  • 1/3 cup dry white wine
  • 1/4 cup drained Crosse & Blackwell® Capers
  • 2 tablespoons Lemon juice
  • Half a lemon, very thinly sliced
  • 1 tablespoon finely chopped parsley


  • 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.