Lemon Caper Chicken Skillet
Home cooking
Thin chicken cutlets with a lemon and caper pan sauce.
- Servings (recipe yield)
- 4 servings
- Prep time
- 12 min
- Cook time
- 16 min
- Rest / chill / soak
- 0 min
- Total time
- 28 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 1¼ lb boneless skinless chicken breasts
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- ¾ cup low-sodium chicken broth
- 2 tbsp lemon juice
- 2 tbsp drained capers
- 1 tbsp unsalted butter
- to taste black pepper
Instructions
- Slice the breasts horizontally into thin cutlets. Season with pepper, dust lightly in flour and shake off the excess.
- Brown the cutlets in oil, working in batches. Add broth, lemon and capers and simmer until the chicken reaches 165°F (74°C).
- Move the cutlets to plates and swirl butter into the sauce before spooning it over them.
Source: Pantry Formula original recipe · Public-domain source license