Ingredients
The following ingredients have 4 Servings
- 4-5 boneless (skinless chicken cutlets, pounded thin (about 1.25 lbs))
- salt & pepper
- ½ cup all-purpose flour
- 1-2 Tbsp. olive oil
- 2 garlic cloves (minced)
- 2 cups chicken broth
- ⅓ cup fresh lemon juice
- 2 Tbsp. capers (drained and rinsed)
- 1 Tbsp. unsalted butter
- 1 Tbsp. plain Greek yogurt (or more to taste)
- angel hair pasta (for serving if desired)
- sliced lemons (for serving)
- parsley (for serving)
Instruction
- Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
- Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
- Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
- When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
- Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
- Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
- Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!