Lemon-Caper Chicken – a delicious recipe with Chicken, chicken breast cutlets, salt, flour, butter, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1)Add salt, pepper, and flour to both sides of cutlets and shake gently to remove excess flour.
2
2)Heat butter and oil in skillet (medium-high heat) until melted.
3
3)Lay cutlets in skillet until browned on each side (4 mins per side).
4
4)Transfer chicken to 200 degree preheated oven while making the sauce.
5
5)Over medium heat (and without discarding fat), add shallot and saute until softened (1 min).
6
6)Increase heat to high, add stock and scrape skillet to loosen browned bits.
7
7)Add lemon juice and capers and boil until liquid reduces to about 1/3 cup.
8
8)Add any accumulated juices from the chicken and take off heat.
9
9)Swirl in the butter until it melts and thickens the sauce.
10
10)Spoon sauce over cutlets and serve immediately.
740
kcal
Calories
57
g
Fat
7
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Chicken Cutlets:, 4 chicken breast cutlets, salt and black pepper, 1/4 cup flour, and more.
Yes, Lemon-Caper Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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