- 1/4 cup + 1 tsp. all-purpose flour
- 8 (3 oz) thin boneless, skinless chicken cutlets
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp canola oil
- 2 Tbsp capers, rinsed
- 2 medium garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 4 (2-inch) strips lemon zest
- 4 tsp. fresh lemon juice
- 1 Tbsp unsalted butter, chilled
Spread 1/4 cup of flour in a shallow dish. Rinse chicken cutlets and dry with paper towels and season with salt and pepper. Dredge one side of each cutlet in the flour, shaking off the excess.
Heat 1 Tbsp of oil in a large skillet over medium-high heat until simmering. Lay 4 cutlets, floured side down, in the skillet and cook for about 3 minutes on the first side or until golden brown. Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute. Transfer the cutlets to a plate and tent loosely with foil. Repeat with the remaining oil and cutlets.
Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the remaining 1 tsp. flour until incorporated. Whisk in the broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about a 1/2 cup, about 10 to 15 minutes.
Return the cutlets, along with any accumulated chicken juices into the simmering sauce. Continue to simmer until heated through, about 30 seconds. Transfer the chicken to a plate. Off the heat, remove the lemon zest and whisk in the lemon juice and butter. Spoon the sauce over the chicken, serve and enjoy!