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Chicken with Tomato, Lemon, and Caper Sauce

This super tasty recipe will have dinner on the table in no time. Quick-cooking chicken cutlets are quickly sautéed, then smothered in a flavorful sauce made from plum tomatoes, salty and briny capers, citrusy lemon, and arugula. Serve with buttered noodles or roasted small potatoes to soak up the juices of this flavorful sauce.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon olive oil
  • 4 thin chicken cutlets
  • 1 cup flour
  • Salt and Pepper
  • 5 plum tomatoes cored and diced
  • 1/2 cup dry white wine
  • Zest and juice of 1 lemon
  • 1 tablespoon capers drained
  • 1/2 cup Italian parsley minced
  • 4 oz. Arugula
  • Serve with buttered Parmesan noodles or roasted potatoes

Method
 

  1. In a large nonstick sauté pan, heat 1 tablespoon olive oil over medium-high heat. Meanwhile, sprinkle the chicken cutlets on both sides with salt and pepper then dredge in flour and place in the warmed pan. Cook 3-4 minutes per side until browned and completely cooked through. Use an instant-read thermometer to see that the chicken is cooked to 165 degrees. Transfer chicken to a plate and set aside.
  2. Add 1 tablespoon olive oil to the pan, then add the tomatoes and cook for 1 minute. Add the wine to deglaze and scrape up the browned bits from the bottom of the pan.
  3. Add the capers, lemon zest and juice, parsley, and arugula. Return the chicken to the pan to warm through and flip the chicken several times to coat the chicken in the sauce.
  4. Divide the chicken breasts and sauce among 4 dinner plates and serve with buttered noodles or roasted potatoes.

Notes

Adapted from Giada De Laurentiis’ Weeknights with Giada