"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Chicken Cutlets Recipe

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This recipe for Lemon Chicken Cutlets, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynda Burke
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
1/4 c. flour
coarse salt
freshly ground pepper
4 T. butter
2 T. olive oil
1/2 c. dry white wine
3 T. capers, rinsed
juice of 1 lemon

Directions:
Directions:
Place chicken breasts between two sheets of plastic wrap; pound with mallet to an even thiness. (This is not hard. Do not be a mallet pounding wimp.) In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge (dip) chicken in the flour mixture, tapping off the excess; set aside.

Heat 2 T. butter and the oil in a large skillet over medium-high heat until butter is foamy. Add chicken and cook for 2 minutes. Turn, and cook for 2 more minutes. Remove chicken from pan and keep warm.

Add wine, remaining 2 T. butter, capers and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened. Pour over chicken and serve immediately.

Personal Notes:
Personal Notes:
An instant Burke classic!

 

 

 

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