1. Pound chicken breast halves to 1/2 thick cutlets. 2. Lightly salt and pepper both sides of chicken cutlets. 3. Heat oil and butter over medium heat in a large heavy saucepan with a lid. 4. Dredge chicken in flour, shake off excess, and saute in pan about 3 minutes per side, until golden, turning only once. 5. Remove chicken from pan and set aside on a plate. 6. Using the same pan, with drippings, saute shallots 2 minutes. 7. Add wine, cook 1-2 minutes until alcohol evaporates. 8. Add chicken broth and bring to a simmer. 9. Add capers. 10. Cook sauce about ten minutes, whisking in flour (I prefer Wondra) to thicken sauce. 11. Return chicken cutlets and any juices to pan and simmer another 4-5 minutes. 12. Off heat, add lemon juice, lemon zest, and parsley. Season with salt and pepper. 13. Serve over al dente pasta or with a side of rice pilaf and fresh seasonal vegetables. ---------------------------------------------------------------------------
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