This is another one of my staple recipes. I’ve been making it for years, and it is always delicious. There’s not much to say about this one except – make it tonight!
Adapted from Cuisine at Home
4 chicken cutlets
½ cup flour
3 tablespoons vegetable oi1
1/3 cup dry white wine
2 teaspoons minced garlic
¾ cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons capers, drained
3 tablespoons salted butter
Fresh lemon slices
Salt and pepper
Chicken cutlets should be hammered to ¼ inch thickness. Season generously with salt and pepper and roll in flour. Coat sauté pan with non-stick cooking spray, add vegetable oil and heat over medium high heat.
Once oil shimmers, add cutlets and cook for approximately 2-3 minutes per side. Remove cutlets from pan and set aside. (Note: this step can be completed the day before! Refrigerate cutlets overnight, remove from fridge a few hours before cooking to bring to room temperature the following day.)
Deglaze pan with white wine and add minced garlic. Cook for a couple of minutes until liquid is nearly evaporated.
Add chicken broth, lemon juice and capers. Return cutlets to the pan for 1 minute on each side. Transfer cutlets to warm plates.
Add butter and lemon slices to sauté pan. Once butter melts, pour sauce over cutlets.