Lemon Caper Chicken Cutlets

By dmrodolph

Ingredients

• 1/4 cup all-purpose flour
• 1 tsp finely shredded lemon peel
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 (6oz) skinless, boneless chicken breast halves
• 2 Tbsp olive oil
• 2 Tbsp butter, divided
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 Tbsp lemon juice
• 1 Tbsp drained capers
• 2 Tbsp snipped fresh parsley

Preparation

Step 1

In shallow dish mix flour, lemon peel, salt, and pepper; set aside. Halve each breast. Place halves between sheets of plastic wrap; pound with smooth side of mallet to 1/4 inch thickness. Dip chicken in flour mixture. In large skillet heat oil and 1 Tbsp butter over medium- high heat. Add half of chicken and cook 3 to 4 minutes a side, until golden brown, tender, and no longer pink inside. Remove to platter; keep warm. Repeat with remaining chicken. When browned, add wine, chicken broth, and lemon juice to skillet, scraping up browned bits. Stir in capers. Bring to boil; reduce heat. Simmer gently, uncovered, for 2 minutes. Remove from heat and spoon sauce over chicken. Sprinkle with parsley. Cover and keep warm.