Sarah’s Lemon Butter Chicken


  • 3 large boneless, skinless chicken breasts, sliced into very thin cutlets
  • 3 sticks of salted butter
  • juice from 5-6 lemons or 3/4 -1 cup of fresh lemon juice
  • 10 thin slices of prosciutto from the deli, chop into thin strips
  • 1/2 jar of capers
  • 1 small jar of quartered artichoke hearts or 1/2 cup of  quartered artichoke hearts
  • flour seasoned with pepper for dredging the chicken in
  • 1/2 package of angel hair pasta to serve with the chicken


  1. Slice your chicken into very thin cutlets. And set aside.
  2. Take about 1 cup of flour and season with pepper and put in a shallow dish.Using a large deep skillet. Melt about 3-4 pats of butter until the bottom of the pan has a thin layer of butter. Dredge a few of the pieces of chicken into the flour and cook in the butter. Cook on both sides until lightly golden brown. Put the cooked chicken on a plate and set it aside.
  3. Repeat step 3 until all of the chicken is cooked. You should have used at least one full stick of butter to cook the chicken in.Clean out your skillet and add one stick of butter in small pats so that it will melt faster.
  4. Cook prosciutto in the butter. Add capers and artichoke hearts. Let it come to a slight boil. Add lemon juice and continue to let boil for about a minute. Add the other stick of butter in small increments. Turn heat down and let the mixture simmer for a few minutes. Add the cooked chicken back to the mixture and continue to let simmer for about 10 minutes or until it thickens slightly.
  5. Cook  pasta. Serve chicken atop pasta.

Makes 10 servings
10 points per serving (minus pasta)
1/2 cup pasta = 2 points
1 cup pasta = 4 points

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