Ingredients
- 1 gallon lukewarm water
- 8 chicken cutlets
- salt and pepper to taste
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter, divided
- 4 tablespoons extra virgin olive oil
- 1 cup chicken stock
- 2 large lemons, juiced
- 3 ½ ounces capers, drained
- 1 clove garlic, minced
Why This Recipe Is So Easy To Love
Better Cooking Tips
- Use fresh lemon juice for the best bright citrus flavor.
- Don’t overbake the chicken to keep it moist and tender.
Step 1
Mix some lukewarm water with salt in a big bowl until the salt dissolves. Pop the chicken cutlets in and let them sit at room temperature for about 15 minutes. When they're done, take them out and pat them dry with paper towels—discard the brine.
Step 2
Season the cutlets with salt and pepper, then lightly coat them in flour, shaking off any extra. Set them aside on a plate while you get things ready.
Step 3
Heat your oven to 400°F (200°C) and grease a 9x13-inch baking dish. In a large skillet, melt half the butter with the olive oil over medium-high heat. Once the butter is melted and the oil is shimmering, cook half the chicken cutlets for about 3 minutes on each side until they’re nicely browned. Transfer them to the baking dish. Then, cook the rest the same way.
Step 4
Pop the baking dish in the oven and bake the chicken until it’s cooked through and no longer pink inside—about 10 minutes. You can check with a thermometer; it should read 165°F (74°C).
Step 5
While the chicken is baking, use the same skillet (no need to wash it) and turn the heat back up to medium-high. Add the chicken stock, lemon juice, and capers, scraping up any browned bits stuck to the pan. Season with garlic, salt, and pepper. Then, stir in the remaining butter a tablespoon at a time, stirring constantly until the sauce thickens up and becomes nice and silky, which should take about 4 minutes.
Step 6
Finally, pour that delicious sauce over the baked chicken and serve. Enjoy!
