Lemon Chicken Cutlets
By: Anonymous
Published: Saturday, March 27, 2010 - 4:07am

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.