Thin, tender chicken cutlets are quickly pan-seared and coated in a bright lemon–butter caper sauce, then served with grilled bread for sopping up every last drop. A fast, elegant 30-minute dinner.
1lbboneless skinless chicken breasts, pounded to 1/2-inch (or thin cutlets)
kosher salt and black pepper, to taste
1/2cupall-purpose flour (optional: mix in 2 tbsp finely grated Parmesan)
2tbspolive oil
4tbspunsalted butter, divided
1cuplow-sodium chicken broth
2tbspfresh lemon juice (plus extra to taste)
thin lemon slices from 1 lemon
2to 4 tbspcapers, drained
2tbspchopped fresh parsley
8to 10 slicesbaguette or crusty country bread
olive oil or butter, for brushing bread
Instructions
Place chicken between sheets of parchment and pound to an even 1/2-inch thickness. Pat dry and season both sides with salt and pepper.
Spread flour on a plate and lightly dredge each cutlet, shaking off excess.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. When butter foams, add chicken in a single layer and sear 3–4 minutes per side until golden and just cooked through. Transfer to a warm plate.
Reduce heat to medium. Add the chicken broth and scrape up browned bits with a wooden spoon. Stir in lemon juice, lemon slices, and capers; simmer 3–4 minutes until slightly reduced and glossy.
Remove skillet from heat and swirl in remaining 2 tbsp butter until the sauce turns silky. Stir in half the parsley. Return chicken to the pan and spoon sauce over to warm through 1–2 minutes.
Brush bread slices with olive oil or a thin layer of butter. Grill or toast on a hot grill pan or in a toaster until crisp and golden on both sides.
Serve chicken topped with sauce, capers, and remaining parsley, with grilled bread on the side for dipping.