- 4 chicken cutlets
- salt & pepper
- ½ cup flour
- 2 Tablespoons olive oil
- ¼ cup dry white wine
- 1 clove garlic, minced
- ½ cup chicken broth
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon capers, drained
- 2 Tablespoons unsalted butter
- fresh lemon slices
- chopped fresh parsley
- Season the cutlets with salt and pepper, then dredge with flour, shaking off any excess.
- Spray a nonstick pan with nonstick spray, add olive oil and heat over medium-high heat.
- Sauté chicken 2-3 minutes on one side until golden brown. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered with a heatproof plate. Transfer the cutlets to a warm plate; pour off fat from the pan.
- Deglaze the pan with the wine and add the minced garlic. Cook until the garlic is slightly brown and the liquid is nearly gone, about 2 minutes.
- Add chicken broth, lemon juice and capers. Return cutlets to the pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
- Finish sauce by adding the butter and lemon slices: once butter melts, pour sauce over cutlets.
- Garnish with chopped fresh parsley and serve.
- Prep time: 5 minutes
- Cooking time: 15 minutes
- Additional time:
- Servings: 2 servings
- Notes:
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