The chicken cutlets cook quickly and evenly, making this recipe a fast weeknight option. Serve with a simple green salad or steamed vegetables.
4 skinless, boneless chicken cutlets (about 1 1/4 lbs.)
1 lemon
1/2 cup flour
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 tbsp. extra virgin olive oil
1/3 cup capers
1/2 cup pinot grigio or other dry white wine
3/4 cup low-sodium chicken broth
2 tbsp. chopped parsley
Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4 inch thickness. Zest and juice lemon.
In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess. Preheat a large saute pan over medium high heat. Add olive oil and tilt pan until a thin layer covers bottom. Place chicken in hot oil and cook 3 minutes per side, until browned and cooked through. Remove pan from heat. Transfer chicken to a clean plate and cover to keep warm.
Return pan to medium high heat, add capers and cook 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up brown bits from the bottom on the pan.
Cook until volume is reduced by half, 3 to 4 minutes. Remove from heat, stir in parsley and 2 tbsp. of the lemon juice. Taste and adjust seasoning with salt and pepper and lemon juice. Divide chicken among plates. Top with capers and drizzle with sauce.
Yield: 4 servings
Calories: 300
Sodium: 700mg
