Ingredients
- 2 chicken cutlets
- 1/2 cup flour
- salt and freshly cracked black pepper
- 2 Tbsp unsalted butter, divided
- 2 Tbsp olive oil, divided
- 1 large or 2 smaller shallots, minced
- 2 cloves garlic, minced
- 1 heaping Tbsp capers, drained (plus more for garnish)
- 1/4 cup white wine, dry sherry,,or Marsala
- juice of 1 lemon
- 1/2 lemon finely sliced on a mandoline slicer
- handful of fresh parsley, chopped (reserve some for garnish)
Preparation
Step 1
Season the cutlets with salt and pepper. Dredge the cutlets in the flour, making sure to get all the surfaces covered.
Heat 1 Tbsp of the butter and 1 Tbsp of the oil in a pan. When it is nice and hot add the chicken and let brown for about 3 minutes each side, This will basically cook the chicken through.
Set the chicken aside on a plate.
Wipe out any burned bits from the pan and add the final Tbsp of butter and of oil. Saute the shallots and garlic for 2 or 3 minutes until soft. Add the wine and lemon juice to the pan along with the capers, parsley, and finely sliced lemon and continue cooking for a couple of minutes to create the sauce.
Nestle the chicken back into the sauce, spooning it over the chicken. Heat through, and serve hot, garnished with more capers and parsley.
If the sauce gets too thick, add a little water and reheat it through.