Serves: 2-3 Servings | Prep: 5 min | Cook: 8-10 min | Ready: 15 min
2 boneless, skinless chicken breasts,
cut into cutlets
Sea salt and freshly cracked pepper, to
1/4 cup flour
1 tbsp olive oil
3/4 cup of chicken broth
2 cloves of garlic, minced
2-3 tbsp fresh lemon juice
1 tbsp capers, drained and rinsed
1-2 tbsp butter
Fresh lemon slices
Fresh parsley, chopped
Halve 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 cutlets with sea salt and freshly cracked pepper, to taste then dust with flour. Coat a skillet with cooking spray and olive oil then heat over medium high. Sauté the cutlets for 2-3 minutes on one side then flip over and sauté for 2 minutes with the pan covered (to keep the cutlets moist). Transfer cutlets 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, lemon slices, and fresh parsley to the sauce then pour over the cutlets and serve. Enjoy.