You may also like
Categories:
chicken cutlets salt flour vegetable oil white wine garlic chicken broth lemon juice capers unsalted butter lemon slices
Viewed: 10 - Published at: 5 years agoIngredients
- 8 chicken cutlets
- salt & freshly ground black pepper
- 1/2 - 1 cup flour
- 4 tablespoons vegetable oil
- 1/2 cup dry white wine
- 2 teaspoons garlic, minced
- 1 cup low sodium chicken broth
- 4 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 4 tablespoons unsalted butter
- 8 thin fresh lemon slices
Method
- Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.
- Add vegetable oil to saute pan and heat over medium-high heat. Saute cutlets 2-3 minutes on one side; flip the cutlets over and saute the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown--just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
- Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
- To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.
