Quantities Ingredients
4
|
Chicken cutlets, seasoned
|
2 Tbsp.
|
Vegetable oil
|
1/4 c.
|
Dry white wine
|
1 tsp.
|
Garlic, minced
|
1/2 c.
|
Low-sodium chicken broth
|
2 Tbsp.
|
Fresh lemon juice
|
1 Tbsp.
|
Capers, drained
|
2 Tbsp.
|
Unsalted butter
|
Fresh lemon slices
| |
Chopped fresh parsley
|
Preparation Procedures:
1. Season cutlets with salt and pepper, then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil. Heat over medium-high.
1. Season cutlets with salt and pepper, then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil. Heat over medium-high.
2. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate, pour off fat from the pan.
3. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
4. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 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.
Yield: Makes 2 - 4 servings
Preparation Time: About twenty minutes