| Yield | |
|---|---|
| Source | Cuisine at Home |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Cuisine at Home |
| Prep time | 45 minutes |
| 2 | Chicken Breasts (boneless, skinless, cut into cutlets) | |
| 2 | Tablespoon | Olive Oil |
| 1⁄4 | Cup | White Wine |
| 3 | Clove | Garlic (minced) |
| 1⁄2 | Cup | Chicken Broth |
| 1 | Lemon (1/2 juiced, 1/2 sliced) | |
| 1 | Tablespoon | Capers (drained) |
| 2 | Tablespoon | Butter |
| 2 | Tablespoon | Parsley (chopped) |
| 1⁄3 | Cup | Flour |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with olive oil, and heat over medium heat. Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered. Transfer cutlets to a warmed platter; pour off fat from the pan.
2.Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
3.Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.