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Prep 5 mins
Cook 15 mins
Beginners try this! Make sure to use really fresh lemons for the sauce. For those not familiar... deglazing a pan is done by adding any liquid (like wine, stock, or water) to the pan after sauteing or roasting meat and scraping all the caramelized drippings off the bottom of the pan while bringing the liquid to a boil. This recipe can easily be doubled, tripled, etc. Times are estimates.
- salt and pepper, to taste
- 4 chicken cutlets (can use turkey or pork too)
- 2⁄3 cup flour (this is an estimate)
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1⁄4 cup dry white wine
- 1 teaspoon garlic, minced
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons unsalted butter
- 7 -8 fresh lemon slices
- chopped fresh parsley, for garnish (optional)
- Season the cutlets with salt and pepper.
- Put the flour and the seasoned cutlets into a gallon-sized ziploc baggie. Shake well to coat all of the chicken with flour.
- Spray a saute pan with nonstick spray, add the oil, and heat over medium-high heat.
- Add cutlets to heated pan, shaking off the excess flour as you do.
- Saute the cutlets for 2-3 minutes on one side. Flip over and saute the other side 1-2 minutes with the pan covered with a plate.
- Transfer the cutlets to the warm plate (that was covering the pan) and pour off fat from the pan.
- Add wine and minced garlic to the pan and deglaze the pan. Cook until garlic is slightly brown and wine is nearly gone (about 2 minutes).
- To the pan, add broth, lemon juice, capers, and cutlets (make sure to keep the plate they were on handy).
- Cook cutlets for an additional 1 minute on each side.
- Transfer the cutlets back to the plate.
- Add butter and lemon slices to the pan and melt butter. Once melted, pour sauce over cutlets.
- Garnish with chopped parsley (if desired) and serve.