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/whipping cream
Garnish (optional) chopped parsley and/or freshly grated parmesan cheese
Directions:
- Slice the chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets.
- Trim off any fat.
- Season the chicken generously with salt & pepper and sprinkle with garlic powder.
- Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.
- Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet.
- Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
- Once it’s 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 (you may need to turn down the heat a bit if it’s bubbling furiously). If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.