This is the best chicken recipe I’ve made for a really long time. It’s not too hard to make and definitely ‘fancy’ enough for company. The fresh lemon and capers are what really make it. Serve on a bed of rice with a simple side salad for a great meal!
1/2 cup all purpose flour
8 thin, boneless chicken breast cutlets (4 oz each)
4 tbsp vegetable oil
1 shallot, minced
1 garlic clove, minced
1 cup low-sodium chicken broth
1/2 large lemon, sliced into 1/4 in. thick half moons and ends discarded
1/4 cup fresh lemon juice (from 1 1/2 lemons)
2 tbsp capers, rinsed
3 tbsp unsalted butter, cut into 3 pieces and chilled
2 tbsp minced fresh parsley
1. Adjust an oven rack to the middle position and heat oven to 200 degrees. Spread the flour in a shallow dish.
2. Pat the culets dry with paper towels, then season with salt and pepper. Dredge through the flour to coat and shake off any excess.
3. Heat 2 tbsp of the oil in a 12 inch skillet over medium-high heat until just smoking. Add half of the cutlets and cook until light golden brown on both sides, about 4 minutes. Transfer to a place and keep warm in the oven. Repeat with the remaining oil and cutlets.
4. Add the shallot and garlic to the oil left in the skillet and cook over medium heat until softened, about 2 minutes. Stir in the broth and lemon slices, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in the lemon juice, capers, and any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.