Recipe by Sharlene~W
This recipe is incredibly easy and quick to make. This is from Cuisine at Home (doubled from original recipe). To maximize the use from the lemons, slice thin slices for finishing and garnish from centers and ream the ends for juice.
Top Review by Michelle in KY
Loved, loved, loved this one! Was totally worth the extra effort of pounding the chicken cutlets. The sauce seemed to be a little thin, but I kept following the directions and everything turned out great! I served this over low-carb spaghetti that I tossed with half a can of italian seasoned, diced tomatoes and a little bit of grated parmesan cheese. Definitely on my list of favorites. Thank you for posting!
- 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
Directions See How It's Made
- 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 sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté 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.