This is such a simple recipe to make, and I love having dinners that can be whipped up relatively fast.
- Chicken cutlets, sliced or pounded thin
- Flour or breadcrumbs
- Eggs (maybe, if you use breadcrumbs)
- a lemon
- 1 tablespoon of butter, or Earth Balance if you can’t eat dairy
- 1/2 cup chicken broth
- 1/4 cup white wine
- 4 teaspoons of capers
First make regular chicken cutlets. The original recipe I had said to dredge the cutlets in lemon juice and then flour before pan frying, but I found it has very little flavor that way and lemon juice isn’t great for making the flour stick. Since I prefer a stronger flavor, I use my usual Progresso Italian seasoned breadcrumbs and some eggs to coat the cutlets. Cook the chicken through and set aside. You can use whatever you like, or even not bread them first (although I think that might be less flavorful as well.)
In the same pan that you made the cutlets, combine the broth, wine, butter and capers (I usually use much less of the capers, but probably don’t use more.) Also, squeeze the lemon juice into the pan – you can do this to taste, but I usually try to use the entire lemon. Heat this up in the pan until it’s warm and butter is melted. Pour over chicken.
Pro tip: I usually have the small bottles of white wine around – they come 4 to a pack. It isn’t the world’s best wine, but it’s passable, a lot less salty than cooking wine and you don’t have to open a whole big bottle this way. Of course, use the good stuff if you’re opening that bottle anyway.