Lemon Chicken Cutlets

Name: Lemon Chicken Cutlets
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; 1 lemon

9 ingredients

3 steps

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
1 lemon

Directions

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.