Description
 A classic Italian-inspired dish featuring tender chicken cutlets in a bright, buttery lemon-caper sauce. Elegant, easy, and ready in 30 minutes.
Ingredients
 • 8 boneless, skinless chicken breast halves (about 4 oz each)
• 1/2 cup egg substitute or 2 large eggs, beaten
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 to 3 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley (optional)
Instructions
- Pound or butterfly chicken breasts to even thickness and season both sides with salt and pepper.Â
- Dip each piece in egg substitute, letting excess drip off, then dredge lightly in flour.Â
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.Â
- Cook chicken 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.Â
- Deglaze pan with 2 tablespoons wine or broth, scraping up browned bits.Â
- Add remaining wine or broth, lemon juice, capers, and remaining butter. Simmer 2–3 minutes until slightly thickened.Â
- Return chicken to pan and spoon sauce over. Warm through for 1–2 minutes.Â
- Garnish with parsley and serve immediately.
Notes
 Serve over pasta, mashed potatoes, or with steamed vegetables. Store leftovers in an airtight container up to 3 days. Reheat gently with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian