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Ingredients
- Deglaze:
- Chicken breasts - no skin
- wrap breast in saran wrap
- pound cutlets 1/4 " thick using flat end of mallet. Soft gentle pound
- Season cutlets with salt and pepper; dust with flour. Shake off excess flour.
- Saute in 2 tbsp oil
- 1/4 cup white wine
- 1 tsp minced garlic
- Add:
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 1 tbsp capers
- Finish:
- 2 tbsp unsalted butter
- Fresh lemon slices
Preparation
Step 1
Season cutlets with salt and pepper and lightly dust with flour.
Saute cutlets 2-3 minutes on one side, uncovered
Flip and saute 1-2 minutes with cover
Transfer 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 evaporated; about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer to warm plate.
Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.