You may also like
Categories:
flour kosher salt fresh ground pepper chicken cutlets olive oil unsalted butter white wine lemon juice salt parsley
Viewed: 61 - Published at: a year agoIngredients
- 1/4 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 4 chicken cutlets, about 1/4-inch thick
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me)
- 1 tablespoon chopped fresh flat-leaf parsley
Method
- Dredge chicken: Spread flour in a shallow dish; add salt and pepper and whisk to combine. Place chicken in the seasoned flour, turning to coat thoroughly, then tap off excess.
- Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken, in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
- Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
- Serve: Immediately pour the sauce over the chicken, and serve.
