Ingredients

• 600–700 g chicken breast fillets (2 large), sliced horizontally into 4 thin cutlets
• 1 tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder (optional, helps seasoning stick)
• 60 g plain flour (≈ ½ cup) for dusting
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3 cloves garlic, finely minced
• 180 ml low-sodium chicken stock (¾ cup)
• 80 ml fresh lemon juice (⅓ cup; about 2 lemons)
• 1 tsp lemon zest (finely grated)
• 60 ml dry white wine (¼ cup) — optional; sub extra stock
• 60 ml thickened cream (¼ cup) — optional for a silkier finish
• 2 tbsp capers, drained (optional but classic)
• 1 tbsp chopped fresh parsley, plus extra to serve
• Lemon wedges, to serve

Equipment

• Large non-stick or stainless steel skillet (28–30 cm)
• Tongs and a microplane/zester

Method

1. Prep chicken. Pat cutlets dry. Season both sides with salt, pepper, and garlic powder. Lightly dust in flour; shake off excess.
2. Pan-sear. Heat olive oil and 1 tbsp butter over medium-high. Sear chicken in a single layer (2–3 minutes per side) until golden and just cooked through (internal temp ≈ 67–70 °C). Transfer to a warm plate; tent loosely with foil.
3. Build the sauce base. Reduce heat to medium. Add remaining 2 tbsp butter. Sauté garlic 20–30 seconds until fragrant (don’t brown). Deglaze with wine (if using), scraping any browned bits; simmer 30–60 seconds to reduce slightly.
4. Add liquids & reduce. Stir in stock, lemon juice, and zest; simmer 2–3 minutes until lightly syrupy. If using cream, stir it in now and simmer 1 minute more. Season to taste.
5. Finish. Return chicken (and resting juices) to the pan; add capers and parsley. Turn cutlets to coat and warm through 1 minute. Sauce should be glossy and cling to the chicken.
6. Serve. Plate chicken, spoon over sauce, scatter extra parsley, and serve with lemon wedges. Great with mashed potato, rice, or buttery greens.

Notes & Substitutions

• No wine: Replace with extra stock plus 1 tsp white wine vinegar for brightness.
• Dairy-free: Use all olive oil; skip butter and cream. Sauce will be lighter but still zesty.
• Thicker sauce: Simmer 1–2 extra minutes, or whisk ½ tsp cornflour with 1 tsp water and add to simmering sauce.
• Cut choice: Thigh fillets work well; cook 1–2 minutes longer per side.
• Make-ahead: Sauce thickens slightly on standing; loosen with a splash of warm stock or water when reheating.

Approx. Nutrition (per serving)

~360 kcal • ~34 g protein • ~17 g fat • ~14 g carbs • ~780 mg sodium
Estimates only; varies with flour, butter, and whether cream is added.

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