This Cuisine at Home recipe was posted on our message boards by member sheshebop. "Four chicken cutlets is too many for [darling husband] and I, but this recipe actually only makes enough sauce for two. I would recommend you make the recipe as is and only use two cutlets, or double other ingredients if you are using 4 cutlets," says sheshebop.
Recipe courtesy of iVillage member sheshebop
|2 chicken cutlets||1/2 cup low-sodium chicken broth|
|Salt and pepper||2 tablespoons fresh lemon juice|
|Flour, for dusting||1 tablespoon capers|
|2 tablespoons oil||1 tablespoon butter|
|1/4 cup dry white wine||Lemon slices|
|1 teaspoon minced garlic||Fresh parsley, for garnishing|
Season 4 chicken cutlets with salt and pepper, dust with flour, and saute in 2 Tbsp. oil, 2-3 minutes on one side, flip and then saute 1-2 minutes with the pan covered. Transfer the cutlets to a warm platter; pour off fat from the pan.
Deglaze the pan with 1/4 cup dry white wine and add 1 tsp. minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add 1/2 cup low-sodium chicken broth 2 Tbsp. fresh lemon juice, and 1 Tbsp. capers, drained. Return cutlets to pan and cook on each side 1 minute. Transfer the cutlets to a warm plate. Add 1 Tbsp. unsalted butter and some fresh lemon slices to sauce in pan. Once the butter melts, pour sauce over cutlets. Garnish with fresh parsley.
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