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Lemon Chicken Cutlets

  • Yield: Serves 4
Lemon Chicken Cutlets


  • 4 boneless skinless chicken breast halves, butterflied
  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 3 tablespoons capers, rinsed
  • Juice of 1 lemon


  1. Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.

  2. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off any excess fat.

  3. Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken, and serve immediately.

Reviews (3)

  • dorndorff 6 Jul, 2009

    I just love when the video ends in the middle

  • eileentscott 30 Nov, 2008

    very tasty and very easy!!

  • lululili101 12 Nov, 2008

    This is a simple and really good recipe. I cooked the chicken longer than directed. I actually cut into the thickest part of the chicken to test after 5 minutes. Total cooking time 10 minutes. I think next time I'm going to add Artichoke Hearts.

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