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Ingredients
- SEASON:
- 4 chicken cutlets
- SAUTE IN:
- 2 T. vegetable oil
- DEGLAZE WITH:
- 1/4 cup dry white wine
- 1 t. garlic, minced
- ADD:
- 1/2 cup low-sodium chicken
- broth
- 2 T. fresh lemon juice
- 1 T. capers, drained
- Sauteed cutlets
- FINISH WITH:
- 2 T. unsalted butter
- Fresh lemon slices
- GARNISH WITH:
- Chopped fresh parsley
Preparation
Step 1
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil,and heat over medium-high. Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side I minute. Transfer cutlets to a warm plate. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.