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Ingredients
- 8 boneless, skinless chicken cutlets
- Kosher salt & ground pepper
- 2-3 T EVOO
- 3 T rinsed & chopped capers
- 2 cloves thinly sliced garlic
- 3/4 C chicken broth
- 2 T lemon juice
- 1/4 C chopped Italian parsley
- 1 T butter
Preparation
Step 1
Season chicken with salt & pepper. Heat 1 T EVOO in heavy skillet over med-hi heat. Add cutlets in single layer & cook until slightly browned on both sides & just cooked thru, 1-2 min per side. Remove to platter & tent with foil.
Reduce heat to med; add capers, garlic & 1 T EVOO to pan. Cook, stirring occasionally, until garlic softens & becomes fragrant, @ 1 min. Add chicken broth & lemon juice, raising heat to hi, cook, stirring until reduced by half, @ 3-4 min. Remove from heat & swirl in half parsley & butter; season with salt & pepper & more lemon juice. Drizzle sauce over chicken; sprinkle with remaining parsley & serve.