Easy Chicken Cutlets with Zesty Lemon Butter
Juicy chicken pieces bathed in tangy lemon sauce with capers. This upscale Italian meal comes together in just 30 minutes for a quick yet fancy dinner option.
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Cooking tools:
- Meat tenderizer
- Skillet
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Plate
- Plastic wrap
- Aluminum foil
- Wooden spoon
Ingredients
- 4 thinned out boneless chicken breasts, hammered flat
- Salt and pepper as needed
- 120g plain flour
- 30ml olive oil
- 60g butter, split in half
- 2 crushed garlic cloves
- 120ml white wine (chicken stock works too)
- 240ml chicken stock
- Juice squeezed from 1 lemon
- 15g capers (skip if you want)
- Handful of fresh parsley to top it off
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