Chicken Cutlets with a Lemon Caper Sauce, these Chicken Cutlets are so easy, ready in 20 minutes with and few ingredients. I always have lemons, parsley, wine and capers on hand, fundamental ingredients for an Italian kitchen. This recipe is a go to, especially when you have last minute guests, or, just want to prepare a quick, but tasty dinner. Serve your cutlets with a pasta agile olio e peperoncino (recipe coming soon) and dinner is ready pronto!!
Chicken Cutlets with a Lemon Caper Sauce
3-4 Boneless, skinless chicken breasts whole breast opened and pounded flat
Juice of 1 large lemon
1 tbls extra virgin olive oil
1/2 cup of dry white wine
1-2 tbls of capers (to taste)
Seasoned Salt mix i.e. Lawrys Seasoned Salt
handful of chopped Italian flat leaf parsley
-Pound your chicken breast between 2 pieces of parchment paper or plastic wrap with a meat pounder, season with salt mix
-In a non stick pan, add the olive oil , heat the pan and oil on medium heat, add the chicken breasts (note- you can add more olive oil if it seems too dry for you, I try to keep it on the lighter side) Brown the chicken on both sides
-When chicken breasts are golden brown on both sides, remove and place on a dish while you deglaze the pan. Turn the heat slightly higher, add the wine then the lemon juice, stir to release the crusty pieces off the bottom. Add the capers. Let the sauce reduce a bit.
-Place the chicken back in the pan, lower the heat and continue to cook the breasts. Add the parsley
-When you serve, spoon the lemon caper sauce over the chicken breasts.