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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Based on a recipe from Cuisine at Home magazine. Ingredients:
1 whole chicken breast |
2 tablespoons vegetable oil |
1/4 cup dry white wine |
1 teaspoon garlic, minced |
1/2 cup chicken broth |
2 tablespoons fresh lemon juice |
1 tablespoon capers, drained |
2 tablespoons unsalted butter |
1/2 lemon, thinly sliced |
fresh parsley, chopped |
Directions:
1. To make cutlets, trim off tenderloins, cut each breast half in two, and pound gently until uniformly 1/4 thick.
2. Season cutlets with salt and pepper, then dust with flour, shaking off the excess.
3. Coat a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
4. Saute cutlets for 2-3 minutes on one side. Flip the cutlets over and saute the other side 1 to 2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
5. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
6. Add broth, lemon juice and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to the warm plate.
7. Add butter and lemon slices to sauce. Once butter melts, pour sauce over cutlets.
8. Garnish with chopped fresh parsley and serve.
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