Prep 15 mins
Cook 0 mins
Easy, quick and elegant--the first recipe their daughter asked for when she was getting married - for everyday dinners or for company, too
- 4 -6 chicken cutlets, pounded thin
- 1⁄4 cup flour
- salt and pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1⁄2 cup fish eye pinot grigio wine
- 1⁄3 cup fresh lemon juice
- 1⁄4 cup chicken broth
- 2 tablespoons drained capers
- 1⁄4 cup chopped parsley
- 2 lemons, very thinly sliced
- Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
- Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
- In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
- Remove cutlets to drain on paper towels and keep them warm.
- Add white wine to deglaze the pan.
- Then add lemon juice.
- Then add chicken broth and bring to a boil.
- Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
- Add capers (you can add more capers if you like them - or leave them out if you don't).
- Spoon sauce over chicken cutlets arranged on a place.
- Garnish with chopped parsley and twists of sliced lemon on top.
i saw Joy make this on TV yesterday and made it for dinner before i went to work. really rich and delicious, the end result does not reflect how easy it was to make. a true 10 star recipe. easy enough for everyday, but definitely good enough for company.