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Ingredients
- 4 chicken cutlets, pounded to 1/4" thickness
- 2 tablespoons vegetable oil
- 1/4 cup dry white wine
- 1 teaspoon garlic
- 1/2 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 2 tablespoons unsalted butter
- fresh lemon slices
Details
Servings 2
Adapted from tastebook.com
Preparation
Step 1
Season cutlets with salt and pepper the dust with flour, shaking out excess. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high heat.
Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side for 1-2 minutes with the pan covered. Transfer the cutlets to warm plate, pour off fat from 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 one minute. Transfer cutlets back to warm plate. Add butter and lemon slices to pan. Once butter melts, pour sauce over cutlets.
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