Lemony Onion & Caper Chicken Cutlets
Author: Simple-Food-Solutions.com
- 4 chicken cutlets (from 2 chicken breast half’s)
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- 1 cup chicken broth
- ¼ cup capers
- 1 medium red onion, thinly sliced
- 1½ tablespoons butter
- 3 tablespoons olive oil1/4 cup all purpose flour
- ¼ cup white wine
- 1 lemon, juiced
- Coat both sides of the chicken cutlets with the dried herbs, salt and pepper.
- Dust each chicken cutlet with flour to lightly coat both sides.
- In a large skillet, heat the olive oil over medium high heat.
- Cook the chicken cutlets for 2 minutes on each side. Transfer to a plate and keep warm.
- Add the Chicken broth, lemon juice, and wine to the pan. Turn the heat to high, deglaze the pan scraping up the brown bits. Cook for 2 minutes.
- Add the onions and capers. Continue to cook for 6 minutes.
- Add the chicken back to the pan with any collected juices. Add the butter. Cook for 2 minutes, turning the chicken into the juices. Serve.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=2317
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