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Ingredients
- 4 boneless, skinless chicken breasts cut into cutlets
- 1 1/2 cups all purpose flour
- nonstick cooking spray
- 4 TBS vegetable oil
- 1/2 cup dry white wine
- 2 tsp minced garlic
- 1 cup chicken broth/stock
- 3 lemons (2 squeezed, 1 sliced thin)
- 2 TBS drained capers
- 4 TBS unsalted butter
- salt and pepper
Details
Servings 8
Preparation
Step 1
Season cutlets with salt and pepper then dredge in flour. Coat a large skillet with nonstick spray, add 2 TBS oil, and heat over medium-high.
Saute 4 cutlets 2-3 minutes on one slide. Flip and cook covered another 1-2 minutes. Transfer cutlets to a plate. Add last 2 TBS oil to pan and heat. Cook remaining cutlets as directed above. Pour oil from pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly evaporated (about 2 minutes).
Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to plate.
Add butter and lemon slices (if any) to pan. Cook until sauce slightly thickens. Serve over chicken.
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