• 2 tablespoons flour, divided
  • 2 tablespoon grated Parmesan Cheese
  • 2 teaspoons olive oil
  • 1/4 teaspoon pepper
  • 1 tablespoon shallots, minced
  • 1lb boneless, skinless chicken breast cutlets
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon butter
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons capers
  • 2 tablespoons parsley, chopped
  • 1 teaspoon tarragon


  1. Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
  2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.
  3. Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).
  4. Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.
  5. Serve chicken with a light salad or pasta. pour sauce over chicken.
  6. Enjoy!

Nutritional Info

  • Calories: 216
  • Carbs: 6.5 g
  • Fat: 4.5 g
  • Protein: 20.2 g
  • Sodium: 801 mg
  • Sugar: 1 g

Recipe adapted from Simply Recipes

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