Ingredients

Scale

For the Chicken:

2 large boneless, skinless chicken breasts, sliced in half lengthwise

½ teaspoon salt

½ teaspoon black pepper

½ cup all-purpose flour

2 tablespoons olive oil

2 tablespoons unsalted butter

For the Lemon Sauce:

3 cloves garlic, minced

½ cup chicken broth

¼ cup fresh lemon juice (about 2 lemons)

¼ cup dry white wine (optional)

2 tablespoons capers, drained

2 tablespoons unsalted butter

2 tablespoons fresh parsley, chopped

Instructions

Prepare the Chicken: Season chicken cutlets with salt and black pepper. Dredge each piece in flour, shaking off the excess.

Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 3-4 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove from skillet and set aside.

Make the Lemon Sauce: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the pan. Let simmer for 2 minutes. Stir in capers and butter, whisking until smooth.

Combine and Serve: Return the cooked chicken to the skillet and let simmer in the sauce for 2-3 minutes. Garnish with fresh parsley and serve with pasta, rice, or crusty bread.