Serves: 2-3 Servings | Prep: 5 min | Cook: 8-10 min | Ready: 15 min
INGREDIENTS
2 boneless, skinless chicken breasts, cut into cutlets Sea salt and freshly cracked pepper, to taste 1/4 cup flour Nonstick spray 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
NOTES
DIRECTIONS
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.