Lemony Onion & Caper Chicken Cutlets
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Ingredients
  • 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
Instructions
  1. Coat both sides of the chicken cutlets with the dried herbs, salt and pepper.
  2. Dust each chicken cutlet with flour to lightly coat both sides.
  3. In a large skillet, heat the olive oil over medium high heat.
  4. Cook the chicken cutlets for 2 minutes on each side. Transfer to a plate and keep warm.
  5. 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.
  6. Add the onions and capers. Continue to cook for 6 minutes.
  7. 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