Season:
4 chicken cutlet
Saute in:
2 T. vegetable oil
Deglaze with:
1/4 cup dry white wine
1 t. garlic minced
Add:
1/2 cup low sodium chicken broth
2 T. lemon juice
1 T. capers, the drained Sauteed cutlets
Finish with:
2 T butter and lemon slices
Garnish with:
Chopped fresh parsley
1. Season cutlets with salt and pepper then dust with flour. Spray a paute pan with nonstick spray, add vegetable oil and heat over medium-high.
2. Saute cutlets 2-3 minutes on one side and then turn and sauté for 1-2 minutes with pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
3. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone--about 2 minutes.
4. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
5. Finish with butter and lemon slices. Once butter has melted pour sauce over cutlets.
6. Garnish with fresh parsley.
Personal Note: The same deal as the previous recipe for Pomodoro. Same easy-as-hell method and seemingly complex, impressive results. My mom sent me both. I think she said they came from a magazine; Cuisine At Home maybe.
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