Ingredients Jump to Instructions ↓

  1. 4 chicken breast halves, sliced horizontally to make

  2. 8 thin cutlets*

  3. salt and pepper

  4. 1 tablespoon butter

  5. 2 teaspoons olive oil

  6. 4 tablespoons flour

  7. 2 cloves garlic

  8. 2 green onions, thinly sliced

  9. 1 cup chicken broth

  10. 1/2 cup dry white wine

  11. 2 1-inch strips of lemon zest

  12. 2 tablespoons fresh lemon juice

  13. 1 to 2 tablespoons capers, rinsed, optional

Instructions Jump to Ingredients ↑

  1. *Instead of cutting the chicken, you can pound each chicken breast half to about 1/2-inch thickness.

  2. Wash chicken and pat dry; sprinkle with salt and pepper and dredge with flour.

  3. In a large skillet over medium heat, melt the butter with the olive oil. Saute the chicken until browned, about 4 to 5 minutes on each side. Remove the chicken and add the garlic and green onions to the skillet. Saute just until slightly wilted and aromatic, about 30 seconds. Add the chicken broth, wine, and lemon zest. Simmer over medium-high heat for about 5 minutes. Add the chicken back to the pan, cover, and simmer for about 10 minutes, or until chicken is cooked through. Stir in lemon juice and capers and cook for 1 minute longer.

  4. Serve with hot cooked rice or pasta.

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