2 large skinless, boneless chicken breasts
salt and pepper
1/2 cup flour
2 tbsp olive oil
2-3 minced garlic cloves
1/3 cup dry white wine
1 tbsp drained capers
3-4 tbsp unsalted butter
2 tbsp fresh lemon juice
chopped parsley and lemon wedges (for serving)
1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between plastic wrap until an even thickness (about 1/2 inch or less). Season lightly with salt and pepper. Place flour in a shallow bowl. Working one at a time, place cutlets in bowl and toss to coat with flour. Knock off excess flour and transfer to a plate.
2. Heat 2 tbsp oil in a large skillet over med-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2-3 mins. Turn over and cook other side just until chicken is nearly cooked through. Transfer to clean plate.
3. Add garlic, wine and capers and cook, scraping up any browned bits on bottom of skillet until liquid is almost completely evaporated, about 3 mins. Add 1/2 cup of water, followed by butter and stir while butter melts to help it form an emulsion with water about 1 min.
4. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 mins. Remove from heat and stir lemon juice into sauce. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.
main courses June 13, 2020 16:22