Ingredients

The following ingredients have 2 Servings
  • 2 chicken cutlets
  • 1/2 cup flour (use gluten free flour if you like)
  • salt and freshly cracked black pepper
  • 2 Tbsp unsalted butter (divided)
  • 2 Tbsp olive oil (divided)
  • 1 large or 2 smaller shallots (minced)
  • 2 cloves garlic (minced)
  • 1 heaping Tbsp capers (drained (plus more for garnish))
  • 1/4 cup white wine (dry sherry or Marsala)
  • juice of 1 lemon
  • 1/2 lemon finely sliced on a mandoline slicer
  • handful of fresh parsley (chopped (reserve some for garnish))

Instruction

  • Season the cutlets with salt and pepper. Dredge the cutlets in the flour, making sure to get all the surfaces covered.
  • Heat 1 Tbsp of the butter and 1 Tbsp of the oil in a pan. When it is nice and hot add the chicken and let brown for about 3 minutes each side, This will basically cook the chicken through.
  • Set the chicken aside on a plate.
  • Wipe out any burned bits from the pan and add the final Tbsp of butter and of oil. Saute the shallots and garlic for 2 or 3 minutes until soft. Add the wine and lemon juice to the pan along with the capers, parsley, and finely sliced lemon and continue cooking for a couple of minutes to create the sauce.
  • Nestle the chicken back into the sauce, spooning it over the chicken. Heat through, and serve hot, garnished with more capers and parsley.
  • If the sauce gets too thick, add a little water and reheat it through.