This dish was restaurant quality! It would be a great dish for a dinner party. It was super easy to put together and turned out delicious. I served mine over angel hair pasta. I doubled the lemon and wine for the sauce - we like lots to go on the pasta! This will be a regular meal at our house.
serves 2-3 people
4 - 6 boneless, skinless chicken cutlets
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1 tsp minced garlic
1 cup chicken stock or white wine
6 Tbsp lemon juice
dash red pepper flakes (optional)
1/4 cup brined capers
Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces to the skillet. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve on a plate. Repeat with remaining chicken. Cover plate with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Serve over cooked pasta if desired.
CONNECT WITH PLAIN CHICKEN