Lemon Chicken Cutlets


Photo: flickr user bucklava

Tags:

Fruit
chicken
poultry
citrus

Yield:

4.0 servings

Added:

March 27, 2010

Creator:

Anonymous

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Ingredients

4 boneless skinless chicken breast halves butterflied
1/4 cup all-purpose flour
Coarse salt to taste
Freshly-ground black pepper to taste
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons capers rinsed
Juice of 1 lemon

Preparation

1
Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
2
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off any excess fat.
3
Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken, and serve immediately.
4
This recipe yields 4 servings.

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