CUTLETS**Chicken or Turkey Francaise

By Unblond1

The flavour of this was good but basically, it's just turkey or chicken with lemon caper sauce and all the fussing around with the flour and eggs did nothing whatever to improve the final result - Don't bother

Ingredients

• 3 servings
• 1 pkg. chicken or turkey cutlets from Tarinis (about 12 oz.)
• 2 tbsp. olive oil (to fry with, majority discarded)
• 2 tbsp. all-purpose flour
• salt and black pepper
• 2 large eggs + 2 tbsp. water
• 2 cloves garlic, thinly sliced
• 1 tbsp. unsalted butter
• 3 tbsp. dry white wine
• 3 tbsp. low-sodium chicken broth
• 1/2 lemon, zest and juice
• 2 tbsp. capers
• 1 tablespoon chopped fresh flat-leaf parsley

Preparation

Step 1

* Heat oil in a large sauté pan over medium-high heat.

* Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden.

* Remove the breast from the pan and set aside to keep warm.

* Drain most of the oil out of the pan, add the sliced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 1 to 2 minutes.

* Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.

*NUTRITION:*

* Calories - 238
* Fat - 8.2
* Sat Fat - 3.5
* Carbs - 7.4
* Fibre - 1.3
* Protein - 31.3