Recipe by Sandi (From CA)
Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.
Top Review by Jenna P.
This was very easy and very clean tasting. It was a 2/10 difficulty level with a 9/10 taste. I would recommend more lemon in the future and maybe a little less liquid. Followed the directions exactly. My boyfriend and I loved this with some butter/garlic orzo. Adding this to the rotation. Thanks!
- 2 chicken cutlets (pound the hell out of some chicken breasts situated between two pieces of plastic wrap to 1/4-inch t)
- salt and pepper
- 2 tablespoons vegetable oil
- 1⁄3 cup dry white wine
- 1 tablespoon minced garlic
- 3⁄4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 -4 tablespoons capers, drained
- 2 tablespoons unsalted butter
- fresh lemon slice
- chopped fresh parsley
- Season flattened cutlets with a thin coat of flour. Salt and pepper them to taste.
- Spray a sauté pan with nonstick spray; add vegetable oil and heat over medium-high.
- Sauté cutlets 2-3 minutes on one side, then 1-2 minutes *covered* on the other.
- Move to a warm plate and cover with foil.
- Pour off fat from pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown 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.
- Finish with butter and lemon slices.
- Once butter melts, pour sauce over cutlets (I highly suggest pairing these with pasta).
- Garnish with parsley and serve.