📝 About This Recipe
This Italian-American classic features tender, pan-seared chicken cutlets bathed in a vibrant, silky sauce of lemon juice, white wine, and briny capers. Originating in Italy but perfected in home kitchens everywhere, the dish balances the richness of butter with the bright acidity of citrus for a meal that feels both sophisticated and comforting. It is a versatile masterpiece that transforms simple pantry staples into a restaurant-quality dinner in under thirty minutes.
🥗 Ingredients
The Chicken
- 2 large boneless skinless chicken breasts (halved horizontally and pounded thin)
- 1/2 cups all-purpose flour (for dredging)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter (for searing)
The Sauce
- 1/2 cups dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
- 1/2 cups chicken stock (low sodium)
- 1/4 cups fresh lemon juice (from about 1-2 lemons)
- 1/3 cups non-pareil capers (drained and rinsed)
- 4 tablespoons unsalted butter (cold and cubed)
For Garnish
- 2 tablespoons fresh Italian flat-leaf parsley (finely chopped)
- 1/2 lemon (sliced into thin rounds)
👨🍳 Instructions
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1
Prepare the chicken by slicing the breasts in half horizontally to create four even cutlets. Place them between sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
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2
In a shallow dish or pie plate, whisk together the flour, salt, and black pepper until well combined.
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3
Dredge each chicken cutlet in the seasoned flour mixture, pressing gently to adhere, then shake off any excess. You want a very light, translucent coating.
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4
In a large stainless steel or cast iron skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Wait until the butter foam subsides and the pan is shimmering.
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5
Working in batches to avoid crowding, add the chicken to the pan. Sauté for 3-4 minutes per side until deep golden brown and the internal temperature reaches 165°F.
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6
Remove the chicken from the skillet and transfer to a warm plate; tent loosely with aluminum foil to keep the meat juicy while you prepare the sauce.
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7
Lower the heat to medium and pour the white wine into the hot skillet. Use a wooden spoon to vigorously scrape up all the browned bits (the fond) from the bottom of the pan.
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8
Allow the wine to boil and reduce by about half, which should take approximately 2-3 minutes.
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9
Stir in the chicken stock, fresh lemon juice, and the rinsed capers. Bring the mixture to a steady simmer.
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10
Let the sauce cook for 3-5 minutes until the liquid has reduced slightly and the flavors have concentrated.
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11
Reduce the heat to low. Whisk in the cold, cubed butter one piece at a time, stirring constantly. This 'monter au beurre' technique creates a thick, glossy, and emulsified sauce.
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12
Taste the sauce and adjust seasoning. Add more lemon juice for brightness or a pinch of salt if needed, though the capers usually provide enough salt.
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13
Return the chicken cutlets and any accumulated juices to the pan, nestling them into the sauce. Simmer for 1 minute just to bring everything back to temperature.
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14
Add the fresh lemon slices and sprinkle generously with the chopped parsley. Spoon the sauce over the chicken and serve immediately while the sauce is perfectly emulsified.
💡 Chef's Tips
Always pound your chicken to an even thickness to ensure it cooks quickly and stays juicy. Use cold butter at the end of the sauce-making process to create a glossy, thick emulsion rather than an oily mess. If you prefer a non-alcoholic version, replace the white wine with an equal amount of extra chicken stock and a teaspoon of white wine vinegar. Don't skip rinsing the capers; their brine can be overly salty and overpower the delicate lemon flavor. Make sure your pan is hot before adding the chicken to get that perfect golden crust without overcooking the meat.
🍽️ Serving Suggestions
Serve over a bed of al dente angel hair pasta or linguine to soak up the extra sauce. Pair with a crisp, chilled glass of Pinot Grigio or a light Sauvignon Blanc. Accompany with roasted asparagus or sautéed garlic spinach for a fresh green side. Offer a side of crusty Italian bread to mop up any remaining lemon-caper sauce. A light arugula salad with a simple balsamic vinaigrette balances the richness of the butter sauce perfectly.