Ingredients

The following ingredients have 6 Servings
  • 2 large boneless (skinless chicken breasts)
  • Salt and freshly cracked pepper (to taste)
  • All-purpose flour
  • 2 tablespoons vegetable oil
  • 1/4 cup dry white wine (can substitute apple juice)
  • 1 teaspoon minced garlic
  • 1/2 cup chicken broth
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon drained capers
  • 2 tablespoon unsalted butter
  • Fresh lemon slices
  • Fresh parsley (chopped)

Instruction

  • Split each chicken breast in to two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet gently pound chicken into 1/4 inch thick cutlets.
  • Season cutlets with salt and pepper, then dredge in flour. Heat oil in a saute pan over medium-high heat. Saute cutlets 2-3 minutes on each side until golden brown and cooked through.
  • Transfer cutlets to a warmed platter. Deglaze pan with wine. Add minced garlic and cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers.
  • Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
  • Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve immediately.