Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Pound the chicken breasts thin. Season with salt and black pepper and dredge in flour.
- Brown the cutlets in olive oil and a little butter, 3 minutes a side. Set aside.
- Deglaze the pan with white wine, scraping the browned bits, then add lemon juice and capers.
- Whisk in the remaining butter until the sauce looks creamy. Return the chicken to coat.
- Finish with parsley and serve at once.
Shopping tip
Capers in brine are the usual jar. A dry white wine from the grocery aisle is fine; chicken broth can replace half the wine.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.