- 2 (8 oz) boneless, skinless chicken breast halves
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter, divided
- 1/3 cup sauvignon blanc, or other crisp, tart white wine
- 1/2 cup chicken broth
- 1/3 cup Meyer lemon juice (about 3 lemons)
- 2 tbsp capers, drained and rinsed
- 1/4 cup chopped Italian parsley
- Split chicken breast halves in half, making 4 cutlets. Pound each cutlet to a thickness of 1/4 inch. Sprinkle evenly with salt and pepper. Place flour in a shallow dish and dredge cutlets evenly.
- Melt 1 tbsp butter over medium high heat. Add 2 cutlets to the pan, and sauté for 2 minutes. Flip and sauté for 1 minute. Remove from pan. Repeat with remaining butter and cutlets.
- Deglaze the pan with wine. Bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until wine is almost evaporated. Add broth and return to a boil. Reduce mixture to about 2 tbsp (aprox. 4 minutes). Stir in juice and capers.
- Dip cutlets in sauce to coat. Serve over buttered noodles with remaining sauce. Garnish with parsley.
Preparation time: 36 minute(s)
Cooking time: 36 minute(s)
Number of servings (yield): 4
Culinary tradition: Italian
Microformatting by hRecipe.