Sauteed Chicken with Capers and Lemon Butter |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a super, fast recipe. It comes from an old, out of print cookbook of quick, easy recipes. This is great served over rice or mashed potatoes. Ingredients:
1/2 lb thinly pounded chicken cutlet |
salt and pepper (to season) |
1 tablespoon butter |
1 tablespoon olive oil |
1 medium lemon |
3 tablespoons water |
2 teaspoons capers (drained or more, if preferred) |
Directions:
1. Season cutlets with salt and pepper.
2. Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
3. Set aside.
4. Heat butter and olive oil in a large frying pan over medium heat.
5. Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
6. Remove chicken to serving plates, leaving drippings in the pan.
7. Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
8. Mash a few of the capers into the sauce with the back of a spoon.
9. Pour the sauce over the chicken and serve.
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