· Servings: 4
About This Recipe
"Easy, quick and elegant--the first recipe their daughter asked for when she was getting married - for everyday dinners or for company, too"
o 4 -6 chicken cutlets, pounded thin
o ¼ cup flour
o salt and pepper
o 1 tablespoon butter
o 2 tablespoons olive oil
o ½ cup fish eye pinot grigio wine
o 1⁄3; cup fresh lemon juice
o ¼ cup chicken broth
o 2 tablespoons drained capers
o ¼ cup chopped parsley
o 2 lemons, very thinly sliced
1. Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick.
2. Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour.
3. In a large skillet, heat the olive oil, add the butter and sauté the cutlets for 3 minutes per side, until nicely browned.
4. Remove cutlets to drain on paper towels and keep them warm.
5. Add white wine to deglaze the pan.
6. Then add lemon juice.
7. Then add chicken broth and bring to a boil.
8. Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce.
9. Add capers (you can add more capers if you like them - or leave them out if you don't).
10. Spoon sauce over chicken cutlets arranged on a place.
11. Garnish with chopped parsley and twists of sliced lemon on top.
PointsPlus value per serving: 4