- Servings : 2-4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Plate chicken over fresh baby spinach spritzed with fresh squeezed Meyer lemon juice.
- 2 boneless, skinless organic chicken breasts, cut into 4 cutlets
- Sea salt and freshly cracked pepper, to taste
- 1/4 cup white whole wheat flour
- 1 tbsp extra virgin olive oil
- 3/4 cup of "free range" chicken broth (option 2: use 1/4 c. dry white wine and 1/2 c. chicken broth)
- 2 cloves of garlic, minced
- 2-3 tbsp fresh lemon juice (I used Meyer lemons)
- 1 tbsp capers, drained and rinsed
- 1-2 tbsp butter
- Fresh lemon slices
- Fresh parsley, chopped
Half the chicken breasts lengthwise. Place each half in between two pieces of saran wrap then pound until each cutlet is 1/4 inch thick.
Season the chicken with sea salt and freshly cracked pepper, to taste then dust with flour. Drizzle olive oil in non-stick pan then heat over medium high flame. Sauté the chicken for 2-3 minutes on one side then flip over and sauté for 2-3 minutes with the pan covered (to keep the cutlets moist). This may take a little longer if chicken is thicker. Don't overcook though. Transfer chicken to a platter and cover with a tin foil tent.
Place the garlic in the skillet, stirring constantly for 1 minute. Add the chicken broth to the pan along with the capers, and lemon juice, cook the sauce for 2 minutes, until reduced. Add the butter and fresh parsley to the sauce then pour over the cutlets, top with lemon slices and serve.
*I really like the sauce in this recipe so I usually double all of the ingredients except the number of chicken cutlets.
*This also works with chicken tenderloins served over Jasmine rice, salt, pepper, fresh parsley and butter to taste.