Ingredients:

2 large chicken breasts

Salt & pepper, to taste

¼ teaspoon garlic powder

Flour (for dredging)

4 tablespoons butter (divided)

1 tablespoon olive oil

¼ cup chicken broth or dry white wine

1 tablespoon lemon juice + zest of 1 lemon

1 tablespoon brined capers, drained

½ cup heavy/whipping cream

Garnish: chopped parsley and/or freshly grated Parmesan cheese (optional)

Instructions:

Prepare the Chicken:

Slice the chicken breasts lengthwise to create 4 thin cutlets. Season generously with salt, pepper, and garlic powder. Dredge the chicken in flour, shaking off the excess.

Cook the Chicken:

In a skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook for about 4-5 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.

Make the Sauce:

Remove the skillet from heat. Add chicken broth, lemon juice, lemon zest, the remaining 2 tablespoons of butter, and capers. Stir to scrape up the browned bits from the bottom of the pan.

Stir in the cream and return the skillet to the heat. Once the sauce starts bubbling, add the chicken back into the pan. Cook for an additional 5 minutes, or until the chicken is cooked through and the sauce reduces to your desired consistency. If the sauce thickens too much, add more broth.

Serve:

Garnish with chopped parsley and/or freshly grated Parmesan cheese, if desired. Serve over pasta, rice, or with a side of vegetables.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4