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Ingredients
- 2 chicken cutletts
- 2 TBL vegie oil
- 1/4 C dry white wine
- 1 tsp garlic, minced
- 1/2 C chicken broth
- 2 TBL fresh lemon juice
- 2 TBL capers, drained
- 1 TBL unsalted butter\
- fresh lemon slices
- chopped fresh parsley
Preparation
Step 1
Season cutlet w/ S & P, then dust w/flour
coat a saute pan w/ nonstick spray, add
2 tBL veg. oil & heat over med-high
saute cutlets 2-3 min on one side
flip over & saute other side 1-2 min
w/ pan covered
transfer to warm plate
pour off fat from pan
deglaze pan w/ wine & add minced garlic
cook until garlic is slightly brown &
liquid is nearly evaporated - abt
2 min
add broth, lemon juice & capers
return cutlets to pan & cook on each
side for 1 min
transfer cutlets to a warm plate
finish sauce w/ butter & lemons
once butter melts, pour sauce over
cutlets
garnish w/ chopped fresh parsley