Ingredients: |
Ingredients: 1˝ lbs. chicken breasts, sliced thin
2 Tbsp. capers, rinsed
2 large lemons, 6 slices and the rest cut into wedges
1/4 cup fresh parsley, minced
4 cloves garlic, diced
1 cup flour
3/4 cup chicken stock
1/4 cup dry white wine
5 Tbsp butter, cubed
1/4 cup olive oil
1 tsp. kosher salt
1/4 tsp. pepper
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Directions: |
Directions:On a flat plate mix salt and pepper into flour. Dredge chicken cutlets in the flour and set aside on wax paper. Save the flour for later use in this recipe.-Heat a large pan to medium heat for 2 to 3 minutes, then add a touch of olive oil and butter to pan. Sear cutlets in pan until just done approx. 2 to 3 minutes total. Then set aside in a plate lightly tented with foil. Do not crowd chicken in the pan, work in batches, using a bit more olive oil and butter as required for each batch. -After all the chicken pieces are cooked turn the heat to low and add the garlic into pan. Sauté for 1 minute then add the capers and cook for 1 minute more.-Add the wine, chicken stock and lemon slices and turn the heat to high. With a wooden spoon dislodge all the brown bits from the bottom of the pan. Boil for 2 minutes.-Next, turn the heat down to medium. Roll butter cubes in remaining flour and add to pan. Using a whisk, stir the sauce to emulsify. Taste test and adjust salt, pepper, and lemon juice levels if required.-When satisfied with the taste of the sauce, add the chicken and gently coat all pieces. Cook for 2 to 3 minutes to warm through. Turn off heat and add parsley, mix one more time and serve immediately served with remaining lemon wedges. Serves 4. |
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