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chicken chicken breast cutlets salt flour butter olive oil Lemon-Caper shallot chicken stock lemon capers butter
Viewed: 56 - Published at: 9 years agoIngredients
- Chicken Cutlets:
- 4 chicken breast cutlets
- salt and black pepper
- 1/4 cup flour
- 1 1/2 tablespoons butter
- 1 1/2 table spoons olive oil
- Lemon Caper Sauce:
- 1 Shallot (minced)
- 1 cup chicken stock
- 1/4 cup juice from 1 large lemon
- 2 tablespoons capers
- 3 tablespoons butter
Method
- 1)Add salt, pepper, and flour to both sides of cutlets and shake gently to remove excess flour.
- 2)Heat butter and oil in skillet (medium-high heat) until melted.
- 3)Lay cutlets in skillet until browned on each side (4 mins per side).
- 4)Transfer chicken to 200 degree preheated oven while making the sauce.
- 5)Over medium heat (and without discarding fat), add shallot and saute until softened (1 min).
- 6)Increase heat to high, add stock and scrape skillet to loosen browned bits.
- 7)Add lemon juice and capers and boil until liquid reduces to about 1/3 cup.
- 8)Add any accumulated juices from the chicken and take off heat.
- 9)Swirl in the butter until it melts and thickens the sauce.
- 10)Spoon sauce over cutlets and serve immediately.
