- 4 chicken cutlets
- salt & freshly ground black pepper
- 1/2 cup flour
- 2 tablespoons vegetable oil
- 1/4 cup dry white wine
- 1-2 teaspoons garlic, minced
- 1/2 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoons capers, drained
- 2 tablespoons unsalted butter
- 8 thin fresh lemon slices
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.
I give this recipe 5 out of 5 stars.
Top picture is 2 chicken breasts cut in half (like a hambuger bun) & then pounded thin. Makes four cutlets.
Next picture is finished chicken minus the capers (mine were expired) still delicious.
Also, I did not have any chicken broth so I used 1/2 cup water and added 1 tbsp chicken base to pan.