This is one of my favorite ways to make chicken. I just love lemon, capers and wine and this dish has all three! The recipe comes from the magazine Cuisine at Home. I saw a bunch at a yard sale and bought them for ten cents each! I had read another blog recently that stated they had never had a bad recipe from the magazine yet so I decided to subscribe to them. There are also NO advertisements in the magazine which I think is great. There's also lots of step by step pictures which always works better for me!!! Kind of fool proof! I served the chicken with rice on the side but I think pasta would also work well.
4 chicken cutlets, pounded thin
2 tbsp vegetable oil (I used olive oil)
1/4 cup dry white wine
1 tsp garlic, minced
1/2 cup low sodium chicken broth
2 tbsp fresh lemon juice
1 tbsp capers, drained
2 tbsp unsalted butter
fresh lemon slices
chopped fresh parsley (for garnish)
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil and heat over medium-high. Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side for 1-2 minutes with the pan covered. 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 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. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.
4 chicken cutlets, pounded thin
2 tbsp vegetable oil (I used olive oil)
1/4 cup dry white wine
1 tsp garlic, minced
1/2 cup low sodium chicken broth
2 tbsp fresh lemon juice
1 tbsp capers, drained
2 tbsp unsalted butter
fresh lemon slices
chopped fresh parsley (for garnish)
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil and heat over medium-high. Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side for 1-2 minutes with the pan covered. 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 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. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.
Comments
-DTW
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