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“Easy and delicious - will totally impress your guests or family!”

Ingredients Nutrition


  1. Pound chicken breast halves to 1/2 thick cutlets.
  2. Lightly salt and pepper both sides of chicken cutlets.
  3. Heat oil and butter over medium heat in a large heavy saucepan with a lid.
  4. Dredge chicken in flour, shake off excess, and saute in pan about 3 minutes per side, until golden, turning only once.
  5. Remove chicken from pan and set aside on a plate.
  6. Using the same pan, with drippings, saute shallots 2 minutes.
  7. Add wine, cook 1-2 minutes until alcohol evaporates.
  8. Add chicken broth and bring to a simmer.
  9. Add capers.
  10. Cook sauce about ten minutes, whisking in flour (I prefer Wondra) to thicken sauce.
  11. Return chicken cutlets and any juices to pan and simmer another 4-5 minutes.
  12. Off heat, add lemon juice, lemon zest, and parsley. Season with salt and pepper.
  13. Serve over al dente pasta or with a side of rice pilaf and fresh seasonal vegetables.

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