This Easy Chicken Dinner Will Make You Feel Like a Chef

Ingredients

• 560 g Chicken Breast (cut into 4 even cutlets, about 1/4 inch thick)
• 2 tsp Kosher Salt (generous dry brine, split between sides)
• 1 tsp Freshly Cracked Black Pepper (generous, split between sides)
• 60 g All-Purpose Flour (for dredging; about 1/2 cup, plus 3 g for sauce)
• 45 ml Vegetable Oil (about 3 Tbsp for frying, plus a little extra for sauce)
• 30 g Capers (drained and patted dry)
• 20 g Garlic (finely minced (about 3 cloves))
• 200 ml Dry White Wine (dry, high‑acid (e.g., Chardonnay or Pinot Grigio))
• 100 ml Chicken Stock (low‑sodium)
• 10 g Lemon Juice (about 1 Tbsp, freshly squeezed)
• 75 g Unsalted Butter (cold, cut into cubes)
• 5 g Fresh Parsley (finely minced)
• 5 g Lemon Zest (zest of half a lemon, finely grated)

Instructions

1. Trim and Slice Chicken

   Place each breast on a cutting board. Using a sharp knife, cut each breast horizontally into two equal pieces, creating four thin cutlets.

   Time: PT5M

2. Pound to Uniform Thickness

   Put each cutlet in an open freezer bag. Using a meat mallet or rolling pin, gently pound the thicker side until all pieces are about 1/4 inch thick.

   Time: PT5M

3. Dry Brine

   Season both sides of each cutlet with 1 tsp kosher salt and 1 tsp freshly cracked black pepper. Let rest on a plate for 10 minutes.

   Time: PT10M

4. Dredge in Flour

   Place 60 g all‑purpose flour in a mixing bowl. One by one, coat each cutlet, tapping to adhere, then shake off excess.

   Time: PT4M

5. Rest Coated Cutlets

   Lay the flour‑dusted cutlets on a sheet tray and let sit 5 minutes so the flour hydrates.

   Time: PT5M

6. Heat Pan and Add Oil

   Place the 12‑inch sauté pan over medium‑high heat (about 7/10 on the knob). Heat for 2–3 minutes until the oil shimmers and a faint wisp of smoke appears.

   Time: PT3M

7. Sear Chicken – First Side

   Add 45 ml oil to the pan, then place the cutlets (no crowding). Press each gently with a spatula for 10–15 seconds, then sear 3 minutes until golden brown.

   Time: PT3M

8. Sear Chicken – Flip and Finish

   Flip the cutlets, lower heat to medium‑low, and cook 2–3 minutes until the interior reaches 150–155 °F (or 5½–6 minutes total cooking).

   Time: PT3M

9. Rest Chicken

   Transfer cutlets to a warm plate and let rest 2 minutes while you make the sauce.

   Time: PT2M

10. Prepare Sauce Base

    Wipe the pan clean with a paper towel. Return to medium‑low heat, add 15 ml oil, then add capers. Stir 1 minute until they begin to sizzle and release aroma.

    Time: PT1M

11. Add Garlic

    Add minced garlic to the pan. Cook 1½ minutes, stirring constantly, until fragrant and just beginning to turn translucent. Do NOT let it brown.

    Time: PT2M

12. Create Roux

    Sprinkle 3 g flour over the aromatics and whisk quickly to combine.

    Time: PT0.5M

13. Deglaze with Wine

    Increase heat to medium, pour in 200 ml dry white wine, and stir, scraping the pan bottom. Reduce until the liquid leaves a thin, glossy trail (about 2 minutes).

    Time: PT2M

14. Add Stock and Reduce

    Stir in 100 ml chicken stock. Reduce over medium‑low heat for 1½ minutes, or until volume is roughly halved.

    Time: PT1.5M

15. Finish Sauce with Lemon and Butter

    Turn heat to low. Whisk in 10 g lemon juice, then gradually add cold butter cubes, whisking continuously until a silky emulsion forms.

    Time: PT1M

16. Season and Add Fresh Herbs

    Taste the sauce; add a pinch of salt if needed. Stir in minced parsley and lemon zest.

    Time: PT0.5M

17. Plate and Serve

    Place each rested chicken cutlet on a serving plate. Spoon generous amounts of the lemon‑caper butter sauce over each. Optionally zest a little more lemon on top.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Boneless skinless chicken thighs
• Instead of Kosher Salt: Table salt (use less)
• Instead of All-Purpose Flour: Gluten‑free flour blend, Cornstarch
• Instead of Vegetable Oil: Canola oil, Olive oil (high smoke point)
• Instead of Capers: Green olives, finely chopped
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Dry White Wine: Chicken broth with a splash of white wine vinegar
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Lemon Juice: White wine vinegar (1 tsp)
• Instead of Unsalted Butter: Ghee (use less)
• Instead of Fresh Parsley: Fresh basil
• Instead of Lemon Zest: Lemon peel (thin)

Equipment Needed

• 12‑inch Stainless Steel Sauté Pan
• Sharp Chef’s Knife
• Cutting Board
• Meat Mallet or Rolling Pin
• Freezer Bag
• Mixing Bowl
• Rubber Spatula
• Kitchen Scale
• Whisk
• Microplane Zester (optional)
• Paper Towels
• Tongs

Critical Steps — Do Not Skip

• Dry brine the chicken for 10 minutes.
• Maintain proper pan temperature (medium‑high for sear, medium‑low for sauce).
• Do not let garlic burn; start sauce over if it does.
• Use cold butter and whisk continuously to emulsify the sauce.

Chef Tips from the Video

• Use a kitchen scale for precise chicken portions; uniform thickness ensures even cooking.
• A 12‑inch pan provides enough surface area for all four cutlets; avoid crowding.
• Pat the capers dry to prevent oil splatter and to allow them to crisp slightly.
• Finish the sauce off the burner; low heat preserves the butter emulsion.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken and sauce separately for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry‑brine the chicken up to 1 hour ahead; keep refrigerated.
• Prepare the sauce up to the butter‑emulsification step, then refrigerate; re‑whisk in fresh butter when ready to serve.
• Cube butter and keep cold until needed for a quick emulsification.

Frequently Asked Questions