Tuesday, December 21, 2010
This has become a favorite dish in our house. My husband would be happy if I made this for dinner every week!
4 chicken cutlets
1/4 cup flour
2 tbsp grape seed oil
1/4 cup dry white wine
1 tsp garlic (minced)
1/2 cup chicken broth
2 tbsp fresh lemon juice
1 tbsp capers (drained)
2 tbsp unsalted butter
1.Season cutlets with salt and pepper then dip in flour. Heat non-stick skillet over med-high heat add oil. Saute chicken in pan 2-3 minutes, flip, saute other side 1-2 minutes with pan covered.
2. Transfer chicken cutlets to warm plate, pour off excess fat from pan. Deglaze pan with wine and add garlic. Cook until garlic is slightly brown and liquid is nearly gone about 2 minutes.
3.Add broth, lemon juice, and capers. Return chicken to pan and cook each side for one minute.
4. Transfer chicken to warm plate. Add butter to pan, once butter melts, pour sauce over chicken.
*I served this on wild rice, but it would also be great over pasta!