Golden chicken cutlets in a bright, buttery lemon-caper sauce.
By abbydreed13
Servings
4
2 pieces Boneless skinless chicken breasts
0.5 cup All-purpose flour
1 tsp Salt
0.5 tsp Black pepper
3 tbsp Olive oil
4 tbsp Unsalted butter
2 clove Garlic
0.5 cup Dry white wine
0.5 cup Chicken stock
2 pieces Lemons
3 tbsp Capers, drained
2 tbsp Fresh parsley (garnish)
Calories
486 kcal
Protein
37g
Carbs
19g
Fat
27g
Fiber
2g
Sugar
2g
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Prep Chicken
1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Pound them between plastic wrap to an even 1 cm (1/2 inch) thickness. Season both sides with the salt and black pepper.
2. Mince the garlic, juice one lemon and thinly slice the other. Chop the parsley. Spread the flour on a plate and dredge each cutlet, shaking off the excess.
3. Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until shimmering. Cook the cutlets in two batches for 3 to 4 minutes per side until deep golden and cooked through to 74C (165F). Transfer to a plate and tent with foil.
3 tbsp Olive oil,
1 tbsp Unsalted butter
Make Sauce
4. Reduce the heat to medium and add the garlic to the skillet, stirring for 30 seconds until fragrant. Pour in the white wine, scraping up the browned bits, and simmer for 2 to 3 minutes until reduced by half.
2 clove Garlic,
0.5 cup Dry white wine
5. Add the chicken stock, lemon juice, lemon slices and capers. Simmer for 3 to 4 minutes until the sauce is reduced by about a third and lightly coats a spoon.
6. Remove the pan from the heat and swirl in the remaining 3 tbsp cold butter, one piece at a time, until the sauce is glossy. Taste and adjust the seasoning.
3 tbsp Unsalted butter
Serve
7. Return the cutlets and any resting juices to the pan, spooning the sauce over them for 1 minute to warm through. Garnish with the parsley and serve immediately.
2 tbsp Fresh parsley (garnish)
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By abbydreed13
