• 2servings
  • 30minutes
  • 319calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets

  2. salt and black pepper

  3. all-purpose flour

  4. nonstick spray

  5. 2 Tbsp. vegetable oil

  6. 1/4 cup dry white wine

  7. 1 tsp. minced garlic

  8. 1/2 cup low-sodium chicken broth

  9. 2 Tbsp. fresh lemon juice

  10. 1 Tbsp. drained capers

  11. 2 Tbsp. unsalted butter

  12. fresh lemon slices

  13. chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high.

  2. Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.

  3. De glaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

  4. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.

  5. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.

  6. Garnish with chopped fresh parsley and serve immediately.


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