Description
This Lemon and White Wine Chicken recipe features tender chicken cutlets sautéed to golden perfection, then finished with a vibrant lemon and white wine sauce. Easy to prepare in under 40 minutes, this dish delivers a perfect balance of tangy citrus and rich buttery flavors, ideal for a quick weeknight dinner or a special meal.
Ingredients
Scale
Chicken
- 4 large boneless, skinless chicken breasts (cut in half horizontally to make 6 cutlets)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
For Cooking
- 4 Tbsp unsalted butter (divided)
- 3 Tbsp extra-virgin olive oil (divided)
Sauce
- 1/2 cup dry white wine
- Juice of 1 fresh lemon
- Extra lemon slices, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts horizontally to create thinner cutlets. Season both sides with salt and freshly ground black pepper to enhance flavor.
- Coat with Flour: Place 1/2 cup of all-purpose flour in a flat-bottomed medium dish. Dredge each chicken cutlet lightly in the flour, shaking off any excess to ensure a thin coating.
- Heat Fat in Skillet: In a large skillet over medium-high heat, melt 2 tablespoons of butter together with 2 tablespoons of olive oil until the butter starts to sizzle, creating a flavorful base for sautéing.
- Sauté First Batch of Chicken: Add half of the floured chicken cutlets to the skillet. Cook for 2 to 4 minutes on each side until golden brown and cooked through, adjusting based on the thickness. Transfer cooked chicken to a serving platter.
- Sauté Second Batch of Chicken: Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Repeat the sauté process with the second batch of chicken cutlets until fully cooked. Return all chicken to the platter.
- Make the Sauce: Without lowering the heat, add 1/2 cup of dry white wine, 1 tablespoon of butter, and the freshly squeezed lemon juice to the skillet. Stir and cook for about 3 minutes until the sauce slightly thickens.
- Serve: Pour the lemon and white wine sauce evenly over the chicken cutlets. Garnish with fresh lemon slices for an elegant finish and serve immediately.
Notes
- For juicier chicken, let the cutlets rest for a few minutes after cooking before serving.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best sauce flavor.
- If you prefer a thicker sauce, simmer it a bit longer to reduce further.
- Serve with steamed vegetables or a light salad to balance the richness.
