Chicken Cutlets with Sage and Capers
These Chicken Cutlets with Sage and Capers are easy for a quick dinner, and this low-carb recipe uses just one teaspoon of cornstarch. If you serve with cauliflower rice this can definitely be a low-carb or Keto meal!
I first posted this recipe for Chicken Cutlets with Sage and Capers when I made it for a quick after-work dinner after a busy day teaching school. I’d had it on my list of recipes needing updated photos for quite a while, so when I recently found myself with two chicken breasts thawed in the fridge and thinking about something for dinner, it was a win/win decision to cook it again. I liked the chicken as much as I did the first time, and this was a great dinner.
The recipe calls for butter stirred into the sauce at the end, and you can use more butter if you prefer. I skipped the flour and just browned the chicken in olive oil, which worked great. The recipe does have a tiny bit of cornstarch, an ingredient I use very sparingly, but it’s such a small amount that I wouldn’t worry about it. When I make this again I might make a tiny bit more sauce, so I’ll make a note of that in the recipe.
What are Chicken Cutlets?
Chicken cutlets are thin slices of chicken breast. You can buy them already made into cutlets, or just slice or pound thicker chicken breasts to get a thin piece of chicken like I did. Here’s some more about how to make and use chicken cutlets.
How to Make Chicken Cutlets with Sage and Capers:
(Scroll down for complete recipe with nutritional information.)
- Trim all visible fat from the chicken breasts and then put them one-at-a-time into a heavy plastic bag and pound until the chicken is an even 1/4 inch thick.
- Mix the chicken stock and capers and the cornstarch and water so they’re ready to go as soon as the chicken is done.
- Season the chicken on both sides with rubbed sage, Vege-Sal (affiliate link) or salt, and black pepper.
- Heat the olive oil in a heavy frying pan and saute chicken until it’s nicely-browned on the first side, about 3-4 minutes.
- Then turn and cook about 3 minutes more on the second side. (Chicken will feel firm, but not hard to the touch when it’s done.)
- Remove chicken to a serving plate, add the stock and capers, and cook about 2 minutes, scraping off any browned bits from the bottom of the pan.
- Then whisk in the cornstarch-water mixture and cook about 1 minute more, until sauce starts to thicken.
- Add butter (more or less to taste) and stir until it’s melted into the sauce.
- Pour sauce over chicken and serve.
- This would be great with Easy Cauliflower Rice for a low-carb meal.
More Delicious Ideas with Chicken Breasts:
Game Changing Lemon Chicken Breasts from More Than Burnt Toast
Chicken with Thai Curry Peanut Sauce from Kalyn’s Kitchen
Chicken with Mango Barbecue Sauce from The Perfect Pantry
Pan-Grilled Chicken with Green Olive Relish from Kalyn’s Kitchen
Chipotle Chicken with Creamy Spinach from Andrea Meyers
- 2 boneless, skinless chicken breasts
- 1/2 cup chicken broth (or more; see note at the end of the recipe)
- 1 T rinsed capers
- 1/2 tsp. Vege-Sal (vegetable seasoned salt) or salt
- 1/4 tsp. fresh ground black pepper
- 1/2 tsp. dried rubbed sage
- 1 T olive oil
- 1 tsp. cornstarch
- 1 T butter (or more)
- Trim visible fat and membranes from chicken breasts, then place one at a time in a heavy plastic bag and pound until 1/4 inch thick. (Don’t worry if the chicken changes shape, getting it an even thickness is what’s important.)
- Mix chicken broth or stock and capers in small bowl. Mix cornstarch and one tablespoon water in small measuring cup.
- Rub both sides of chicken with Vege-Sal (affiliate link) or salt, pepper, and sage.
- Use a frying pan which will hold the chicken without crowding. Heat pan, then add olive oil and heat again.
- When oil is hot, add chicken and cook over medium heat until chicken is well browned on both sides and cooked through, about 3-4 minutes per side. (The chicken is done when it feels firm but not hard if you press on it with a finger.)
- Remove chicken to serving plates and add stock and caper mixture to pan, scraping the bottom to get any browned bits.
- Cook 2 minutes, stir in cornstarch mixture and cook about 1 minute more.
- Stir in the butter until it’s melted into the sauce. Pour sauce over chicken and serve.
I wouldn’t have minded a little more of the flavorful sauce with this recipe so next time I might use 3 T more chicken stock, another tsp. of capers, and a tiny bit more cornstarch. I would use homemade chicken stock for this recipe if I had some.
The recipe was adapted from Lose Weight the Smart Low-Carb Way. (affiliate link)
Amount Per Serving: Calories: 320Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 119mgSodium: 1048mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 38g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe uses a tiny bit of butter and cornstarch, both of which are not really recommended for the original South Beach Diet, but the amount used of these ingredients is so small that I wouldn’t worry about it. Even with that little bit of cornstarch, this is still a very low-carb, low-glycemic recipe.
Find More Recipes Like This One:
Use Easy to Cook to find more recipes like this one.Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.