Succulent Baked Lemon Chicken - A Flavorful Twist

Step 1

To prepare the brine, mix lukewarm water with salt in a spacious bowl, stirring until the salt fully dissolves. Gently immerse the chicken cutlets in the mixture and let them soak at room temperature for 15 minutes. Once done, take out the chicken, dry them off, and discard the brine.

Step 2

Sprinkle each cutlet with a pinch of salt and pepper, then coat them in flour, shaking off any excess. Arrange the perfectly seasoned cutlets on a plate.

Step 3

Preheat your oven to 400 degrees F (200 degrees C) and grease a 9 x 13-inch baking dish for later use.

Step 4

In a large skillet, heat a mix of half butter and olive oil over medium-high heat until the butter melts and the oil shimmers. Cook 4 of the floured cutlets until nicely browned, approximately 3 minutes per side. Transfer them to the prepared baking dish and repeat the process with the remaining cutlets.

Step 5

Bake the chicken cutlets in the preheated oven until they are cooked through and the juices run clear, about 10 minutes. Verify doneness with an instant-read thermometer – it should register at least 165 degrees F (74 degrees C) when inserted into the center.

Step 6

While the chicken is baking, reheat the skillet over medium-high heat to prepare the sauce. Combine chicken stock, lemon juice, and capers, scraping off any flavorful bits from the pan. Season with garlic, salt, and pepper. Gradually stir in the remaining 4 tablespoons of butter, one tablespoon at a time, and continue stirring until the sauce reaches a smooth, spoonable consistency, which should take about 4 minutes.

Step 7

Once ready, drizzle the luscious sauce over the baked chicken before serving. Enjoy your flavorful creation!