- 2
- 30 mins
- 30 mins
Ingredients
- 2 boneless, skinless chicken breasts, half chicken breasts lengthwise and pound gently; trim excess fat and skin; remove tenderloin
- Salt and black pepper
- All-purpose flour
- Nonstick spray
- 2 Tbsp. vegetable oil
- 1/4 c. dry white wine
- 1 tsp. minced garlic
- 1/2 c. low-sodium chicken broth
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. drained capers
- 2 Tbsp. unsalted butter
- Fresh lemon slices
- Chopped fresh parsley
Preparation
Step 1
After slicing and pounding chicken into cutlets, season them with salt and pepper and dredge them in flour. Coat a saute' pan with nonstick spray, add oil, and heat over medium-high. Saute' cutlets 2-3 minutes on one side. Flip cutlets over when golden brown on first side, covered, 1-2 minutes. Cover pan with a heatproof platter to keep warm. 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.