• 4 chicken cutlets
  • 2 Tbsp. olive oil
  • 1/2 cup dry white wine
  • 1 tsp. garlic, minced
  • 1/2 cup chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. capers, drained
  • 2 Tbsp. unsalted butter
  • Fresh lemon slices


  • Season cutlets with salt and pepper, then dust with flour
  • Coat pan with nonstick spray and add olive oil
  • Saute chicken cutlets 2-3 minutes. on first side over medium-high heat. Flip and saute on the other side 1-2 minutes covered.
  • Transfer chicken to a plate and drain fat from pan
  • Deglaze the pan with wine. Add minced garlic to wine
  • Cook until garlic is slightly brown and liquid is nearly evaporated (about 2 minutes)
  • Add broth, lemon juice, and capers
  • Return chicken to pan and cook on each side for 1 minute
  • Transfer chicken to a plate again
  • Finish sauce with butter and lemon slices
  • Once the butter melts, pour sauce over chicken

From great kitchens come great recipes!


Kitchen designed by Hermitage Kitchen Design Gallery

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