Name: Chicken Cutlets with Lemon-Caper Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 4 piece boneless, skinless chicken breast halves (4 ounce); 1.5 tsp kosher salt; 1 tsp ground black pepper; 0.66666666666667 cup all-purpose flour; 3 tbsp olive oil, divided; 3 tbsp butter, divided; 0.25 cup dry white wine, such as Pinot Grigio; 3 tbsp capers, rinsed and drained; 0.75 cup chicken stock; 0.25 cup fresh lemon juice; 1 tsp lemon zest; 0.25 cup chopped fresh parsley

Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This Chicken Cutlets with Lemon-Caper Sauce recipe is a delightful dish that's quick and easy to prepare, making it perfect for a weeknight dinner. The chicken breasts are lightly pounded and dredged in flour, then pan-fried to a golden brown. The sauce, made with dry white wine, capers, chicken stock, and fresh lemon juice, adds a bright and tangy flavor that complements the chicken beautifully. I've been making this for my family for years, and it's always a hit! Serve it with a side of pasta or a fresh salad for a complete and satisfying meal.

Ingredients (12 ingredients)

4 piece boneless, skinless chicken breast halves (4 ounce)
1.5 tsp kosher salt
1 tsp ground black pepper
0.66666666666667 cup all-purpose flour
3 tbsp olive oil, divided
3 tbsp butter, divided
0.25 cup dry white wine, such as Pinot Grigio
3 tbsp capers, rinsed and drained
0.75 cup chicken stock
0.25 cup fresh lemon juice
1 tsp lemon zest
0.25 cup chopped fresh parsley

Preparation (6 steps)

Prepare the chicken

Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with 1 ½ teaspoons salt and 1 teaspoon pepper. Dredge each piece in ⅔ cup flour to coat the surface and shake off any excess flour. Set aside.

Sauté garlic

Thermomix® Setting

3 sec/Speed 7

Add 2 cloves of garlic to the mixing bowl and chop for 3 Sec./Stufe 7.

Prepare the sauce base

Add 2 tablespoons olive oil and 1 ½ tablespoons butter to a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 ½ to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon olive oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.

Simmer the sauce

Reduce heat to medium and melt remaining 1 ½ tablespoons butter in the skillet. Add ¼ cup dry white wine and 3 tablespoons capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add ¾ cup chicken stock, ¼ cup fresh lemon juice, and 1 teaspoon lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.

Cook chicken in sauce

Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.

Serve

Remove from heat and sprinkle with ¼ cup chopped fresh parsley to serve.

Finished cooking? Great! 🎉

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Chicken Cutlets with Lemon-Caper Sauce

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Description

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare the chicken

Sauté garlic

Prepare the sauce base

Simmer the sauce

Cook chicken in sauce

Serve

Finished cooking? Great! 🎉

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