This is one of my favorite meals to prepare. It’s quick and easy, but the flavors are so fresh and bright. The lemons and capers give the typically bland chicken wonderful flavor. Each cutlet is nice and thin, but one is enough with this rich sauce. It’s so easy to make that it’s definitely a weeknight meal, but it can easily be served when entertaining and it wont disappoint! You wont order this classic out once you realize just how easy it is to make at home.
- 4 chicken cutlets, pounded thinly
- 1/2 cup of flour
- salt and pepper
- 2 Tbsp vegetable oil
- 1/4 cup dry, white wine
- 1 tsp garlic, minced
- 1/2 cup chicken broth
- 2 Tbsp fresh lemon juice
- 1 Tbsp capers, drained
- 2 Tbsp unsalted butter
- Fresh lemon slices
- chopped fresh parsley, optional garnish
Season cutlets with salt and pepper, then dust them with flour. Coat a saute pan with nonstick spray, add 2 tablespoons of vegetable oil, and heat over medium-high. Saute cutlets 2 to 3 minutes on one side. Flip cutlets over and saute the other side for 1 to 2 minutes with the pan covered. (Use a plate to cover and this will warm your plate.) 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 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 a warm plate.
Finish sauce with butter and lemon slices. Once the butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.
Source: Cuisine at home