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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I've been making this for as long as I can remember...It's so easy and great served with linguine and a green salad Ingredients:
1 cup flour |
salt and pepper to taste |
1 1/2 lb. chicken cutlets, cut into large medallions and pounded to 1/4 inch thick |
3 tbls. olive oil |
4 tbls. butter, unsalted |
1 cup dry white wine |
1/2 cup chicken broth |
2 tbls. fresh lemon juice |
1 tbls. capers, drained |
1 tbls. parsley, chopped |
Directions:
1. Combine flour with salt and pepper in shallow bowl
2. Lightly season both sides of chicken with salt and pepper
3. Dredge chicken in flour
4. Heat olive oil and 2 tbls. butter in skillet over medium high heat
5. Add chicken in batches; cook until golden brown and just cooked through
6. Drain on paper towels and set aside
7. Add wine to skillet and bring to a boil, stirring to deglaze pan
8. Cook until wine is reduced by half.
9. Add chicken stock, lemon juice, and capers; return to boil, stirring constantly until mixture has thickened. (At this point if it doesn't thicken up to my liking I add a smidge of Wondra)
10. Stir in remaining 2 tbls. butter and parsley
11. When butter is melted, return chicken to pan and heat through
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