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!
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