Tonight we longed for something simple – flavorful but simple. It was a crazy weekend with a sleepover of 3 grandsons – all 5 years old! We had fun playing games, eating pizza and making banana splits. Now you can see why I craved simplicity.
This recipe does the trick – chicken cutlets topped with a lemony glaze and salty, briny capers.
Take boneless chicken breasts, slice in half horizontally (or butterfly)…
If the breasts are still thick – place them between two pieces of saran wrap and pound lightly with a meat hammer until 1/4″ thick. (I didn’t have a meat hammer so I used the blunt end of the knife in a criss-cross pattern.)
Dredge each breast in flour, Parmesan, salt and pepper mixture.
Saute for 3 minutes on each side in olive oil and butter. Remove from pan and place in a 300 degree oven to keep warm.
Pour wine or chicken broth, lemon juice and capers into pan while scraping up browned bits with a spatula. Reduce liquid to half.
Plate chicken, top with sauce and chopped parsley. Now you have a perfect weeknight meal!
Place the chicken on as in putting it in the oven to warm? I sauteed them in a non-stick skillet and then placed them in a baking dish covered with foil to keep them warm in the oven while I was making the sauce.
I will be making this over the weekend. Looks delish and your photography is gorgeous.
Many thanks – you will love the recipe!
Looks so good, will have to make it this week. Just one question, what did you place the chicken on. Looks very nice and good.
Place the chicken on as in putting it in the oven to warm? I sauteed them in a non-stick skillet and then placed them in a baking dish covered with foil to keep them warm in the oven while I was making the sauce.