Lemon Caper Chicken Delight This zesty and flavorful dish features tender chicken cutlets sautéed to perfection, then drizzled with a bright lemon-caper sauce that will elevate any meal. Perfect for a weeknight dinner or a special occasion! Ingredients 2 pounds chicken cutlets or fillets, boneless, skinless, butterflied to create thinner pieces ½ teaspoon freshly split black pepper 1 ¾ teaspoons sea salt 1 cup flour 10 tablespoons unsalted butter 4 tablespoons extra-virgin olive oil 1 shallot, finely chopped 1 tablespoon minced garlic (from 4-6 cloves) 1 ½ cups chicken stock 1 teaspoon lemon zest (from 1 lemon), plus more to taste 1 tablespoon fresh lemon juice 2 tablespoons capers, drained Fresh parsley, chopped, optional Method Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter. Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice, and the remaining ½ teaspoon of salt. Pour the sauce over the chicken and garnish with parsley before serving.
