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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Cook's Illustrated Thinly sliced cutlets are often available from grocery stores Ingredients:
1/4 c lemon juice |
1 1/2 lbs chicken breasts |
1/2 c flour |
2 t canola oil |
1 t garlic, minced |
1 c low-sodium chicken broth |
1 t butter |
2 t capers, drained |
2 t parsley, chopped |
Directions:
1. Adjust oven rack to lower middle position, set a large heatproof plate on rack, and heat oven to 200 degrees
2. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8-1/4 inch thick.
3. Juice remaining half and whole lemon to obtain .25 c juice; reserve.
4. Sprinkly both sides of cutlets with salt and pepper, Coat each cutlet with flour, shaking off excess.
5. Heat a heavy 12 skillet over medium high heat until hot. Add 2 T oil and swirl to coat. lay half the cutlets in skillet and saute without moving them until lightly browned on first side.
6. TUrn over cutlets, and cook on other side.Remove these cutlets to the warm oven plate and repeat process with remaining cutlets.
7. Add garlic to now-empty skillet and return skillet to medium heat. Saute garlic for about 10 secs.
8. Add stock and lemon slices and turn heat to high, and simmet until reduced to about 1/3 cup. Add lemon juice and capers and simmer until the sauce reduces again to about 1/3 c. Remove pan from heat, and swirl in a small dollop of butter which will thicken sauce.
9. Stir in chopped parsley and spoon sauce over chciken on plate. Serve immediately.
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