COMMENT:
This is a simple, Italian dish that can be found in most of your
favorite Italian restaurants. Why not take this recipe and make
it at home?
INGREDIENTS:
- 4 chicken breasts, deboned
- 1 cup all purpose flour
- ½ cup vegetable oil
- 1 tbsp minced garlic
- ½ cup dry white wine
- 1 cup chicken broth or chicken stock
- 3 tbsps fresh lemon juice
- 2 tbsps capers, drained
- 4 lemon slices, thinly cut
- 4 tbsps unsalted butter
- ¼ cup chopped parsley
- salt and pepper to taste
METHOD:
Slice each chicken breast in half. Place chicken halves between
sheets of plastic wrap and pound to an even thickness. Season chicken
to taste with salt and pepper, then dust in flour lightly, shaking
off the excess. In a large sauté pan, heat vegetable oil
over medium-high heat. Sauté cutlets a few at a time, 2-3
minutes on each side. Remove cutlets from pan and pour off all but
2 tablespoons of oil. Add garlic and sauté one minute. Deglaze
with white wine. Bring to a rolling boil and reduce to half volume.
Add chicken stock, lemon juice, capers and lemon slices. Return
chicken to the pan and simmer in stock for 1-2 minutes or until
heated thoroughly. Add the butter and parsley, swirling the pan
constantly until butter sauce is achieved. Remove from heat and
serve with rice or pasta.
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