15-Minute Juicy Chicken Cutlets in Lemon Caper Sauce

These 15-minute juicy chicken cutlets in lemon caper sauce turn a few simple ingredients into a bright, satisfying dinner. The browned chicken is finished in a silky pan sauce made with chicken stock, fresh lemon, capers, and butter. The recipe serves two and comes together in a single skillet.

Total time15 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Season the chicken cutlets, lightly coat them in flour, and brown them.
• Deglaze the skillet with chicken stock or water, then add lemon juice and capers.
• Stir cold butter into the sauce over very low heat.
• Return the chicken to the sauce briefly, finish with parsley, and serve.

A quick chicken dinner with silky skillet sauce

A few simple additions give ordinary chicken cutlets a fresh, full flavor. The browned bits left in the skillet become the base of the sauce, lemon and capers add brightness, and cold butter brings everything together with a silky finish.

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Ingredients

• 300 g chicken breast, cut into thin cutlets
• 2 tablespoons plain flour, for a light coating
• 2 tablespoons olive oil
• 20 g butter
• juice of 1/2 lemon
• 1 tablespoon capers, rinsed
• 100 ml chicken stock or water
• salt and pepper, to taste
• fresh parsley, chopped

Method

Prepare the cutlets: Lightly pound the chicken cutlets so they are even in thickness. Season with salt and pepper, then lightly coat them in flour. Shake off any excess flour.

Brown the chicken: Heat the olive oil in a skillet over medium-high heat. Cook the cutlets for about 3 minutes on each side, until nicely golden. Transfer them to a plate and cover to keep warm.

Make the sauce: Pour the chicken stock or water into the same unwashed skillet and scrape the browned bits from the bottom with a wooden spoon. Add the lemon juice and capers, then cook for 2 minutes so the liquid reduces slightly.

Finish the sauce: Reduce the heat to the lowest setting and stir the cold butter into the sauce. Keep stirring until the butter melts and the sauce thickens slightly and becomes silky.

Combine and serve: Return the cutlets to the skillet for 30 seconds so they warm through and absorb the flavor of the sauce. Sprinkle with fresh parsley and serve with rice or boiled potatoes.

Tips for juicy chicken and a smooth sauce

• Lightly pound the cutlets so they are even in thickness and cook evenly.
• Shake off the excess flour before placing the chicken in the skillet.
• Do not wash the skillet after browning the chicken; the browned bits enrich the sauce.
• Rinse the capers under water before adding them.
• Reduce the heat to the lowest setting before stirring in the cold butter.

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Frequently asked questions

How long do the chicken cutlets take to prepare?

Dinner for two is ready in about 15 minutes.

Can I replace the chicken stock?

Yes. Use 100 ml water instead of the same amount of chicken stock.

When should I add the butter to the sauce?

Stir in the cold butter over the lowest heat after the lemon and caper liquid has reduced slightly.

Should I rinse the capers before using them?

Yes. Rinse the tablespoon of capers under water before adding them to the sauce.

What can I serve with the chicken cutlets?

Serve them with rice or boiled potatoes.