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Ingredients
- 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
- Salt and black pepper
- All-purpose flour
- Nonstick spray
- 2 tblsp. vegetable oil
- 1/4 cup dry white wine
- 1 tsp. minced garlic
- 1/2 cup low-sodium chicken broth
- 2 tblsp. fresh lemon juice
- 1 tblsp. unsalted butter
- Fresh lemon slices
- Chopped fresh parsley
Details
Preparation
Step 1
Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over med-high heat.
Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minute. Transfer cutlets to a warmed platter; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown 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 warm plates.
Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve immediately.
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