Ingredients
Scale
- Chicken:
- 450g / 16oz chicken breast (2 large pieces), skinless boneless
- 4 tbsp flour (or cornflour/cornstarch for GF)
- 2 1/2 tbsp parmesan, finely grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 1/2 tbsp olive oil
- 1 tbsp / 15g unsalted butter
- Lemon Sauce:
- 2 tbsp / 30g unsalted butter, cubed
- 2/3 cup dry white wine (or sub low sodium chicken broth)
- 2 tbsp lemon juice, fresh
- 3 tbsp capers in brine, drained
- 1 1/2 tsp parsley, finely chopped, plus more for garnish
Instructions
- Crispy Parmesan Chicken: Cut each breast into 3 pieces. Pound to 1/2 cm thickness. Drizzle with olive oil.
- Mix flour, parmesan, salt, pepper. Coat chicken, pressing to adhere.
- Heat olive oil and butter in skillet over medium-high. Cook chicken 3–4 mins on one side, 1 min on the other. Set aside.
- Sauce: Pour out excess fat. Add wine, simmer until reduced by half (3 mins).
- Add lemon juice and simmer 1 min. Lower heat, add butter cubes and swirl to melt.
- Stir in capers and parsley. Return chicken to pan or serve with sauce spooned over. Garnish with parsley.
Notes
- Use tenderloins or thighs if preferred—adjust cut and pounding as needed.
- Use store-bought grated parmesan if needed.
- Chardonnay is a great white wine option. Avoid sweet or woody wines. Sub with chicken broth for non-alcoholic version.
- Best to use capers in brine rather than in salt.
- Nutrition assumes some fat and flour are discarded after cooking.
- Prep Time: 10 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: American-Italian