Cooked in a creamy lemon butter sauce, this tender chicken is perfectly crispy, made in under 30 minutes and uses minimal ingredients. This simple dish is classic, elegant, and perfectly paired with a side of veggies and roasted potatoes.
Butterfly the chicken breast on a cutting board and cut the chicken in half, leaving 4 chicken cutlets. Cover with saran wrap and pound chicken with a meat tenderizer to approximately ½ inch thick and even all over.
Lay the flour out on a plate or shallow bowl and dip the pieces of chicken into the flour, evenly coating all sides of the chicken. You will have a little excess flour leftover which has been accounted for in the nutrition facts.
Add 2 Tbsp. olive oil to a large sauté pan and heat over medium heat. Add the flour-coated chicken cutlets to the hot oil and cook on each side until cooked through and no longer pink, approximately 3-4 minutes per side. Remove and set aside on a plate.
Lower the heat to medium-low and add 1 Tbsp. of butter and minced garlic. Stir and cook until the garlic is fragrant.
Add the lemon juice and lemon slices to the frying pan, stirring until the lemon slices are golden brown and scraping any browned bits off the bottom of the pan. Cook for 2-5 minutes.
Add the chicken broth, capers and 1 Tbsp. of butter to the pan and stir to melt the butter and create a piccata sauce.
Add the cutlets back to the pan and spoon the sauce over to soak into the breaded chicken and reheat throughout.
Plate and serve with roasted veggies or greek yogurt mashed potatoes.