| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken breasts, sliced thin and pounded into cutlets
- 3 tablespoons butter
- 1 lemon, halved crosswise and seeds removed
- 2 teaspoons capers
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup hot chicken broth
Instructions
- Shake flour, salt and pepper in a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place.
- To the same pan add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 255 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 86 mg |
| Sodium | 281 mg |
Reviews
Excellent! Like Giada’s also, but hers has way to much butter.
Very tasty and easy to make.
I made this tonight for a friend and myself. It was very good. I did use bottled lemon juice and instant chicken bouillon instead of fresh. If I had to critique my own dish, I’d say that I probably overcooked the chicken. Also, my sauce turned out very thick so I had to thin it out with additional chicken broth. This dish was very easy and fast to prepare. Thank you Chef Robert for sharing your recipes!
I made this for my family and they loved it! The sauce is very good.
I would suggest in using low sodium chicken broth and and 1 1/2 cups of broth not 1/2 cup
as written in the recipe.
Very easy to make and very fast..
Thanks Robert for a new great dish.
I would suggest in using low sodium chicken broth and and 1 1/2 cups of broth not 1/2 cup
as written in the recipe.
Very easy to make and very fast..
Thanks Robert for a new great dish.
having never made a roux before i started with some fear but this recipe made it easy. I did has suggested and used more stock then called for but i also made the sauce thinner so i could simmer the chicken for a little while. By doing this the chicken soaks up more flavor and the capers become very soft so that they were hardly noticed by my picky eaters. This has now become an instant hit at my house
This dish was very quick and good!
My husband suddenly told me that he had to go out for the evening 1 hour before he had to leave. I looked at this recipe, and gave it a try. Surprisingly, it really did only take about 15 minutes from start to finish! He and I were able to enjoy this delicious dish with lots of time over the dinner before he left.
I am going to make this again and again.
My husband suddenly told me that he had to go out for the evening 1 hour before he had to leave. I looked at this recipe, and gave it a try. Surprisingly, it really did only take about 15 minutes from start to finish! He and I were able to enjoy this delicious dish with lots of time over the dinner before he left.
I am going to make this again and again.
I made this for my family and they absolutely loved it and it was incredibly easy. it took a little longer than i thought but it was worth the wait. it went over great by making rice to go along with it and cutting it into smaller bite size pieces to stretch it out. I wouldn’t recommend the pound probably just guessing how much you could eat and i also used a cup of liquid for the sauce but more probably would’ve been better
I agree that there must be a typo. I also needed 1 1/2 cups liquid. I’ve never made a roux before so I was guessing quite a bit. Went over well though.
keep this man, he inspires our crew food tent cooking for 150= kids, is a challenge!!!!!!!!!!!!!!!!!!
we had the same experience as alicia. this recipe was easy, and very tasty, but when it was time to make the sauce there was not enough liquid. We added a cup of water and it was fine. I think it should say 1 AND 1/2 cups stock, rather than 1/2 cup. try it, but have extra liquids handy!