How I Make A Delicious Easy Weeknight Chicken Dish

By Sip and Feast · 30 min

Ingredients

Instructions

1. Season the chicken cutlets with salt and pepper on both sides, dredge in flour and shake off the excess. Place on a parchment-lined baking sheet.
2. Heat a large nonstick pan to just under medium heat and add 1 tablespoon of olive oil and butter. Sear the cutlets for about 3-4 minutes per side until cooked through, then set aside on a platter loosely covered with foil. Don't crowd the pan; work in batches, adding a little more oil and butter for each batch.
3. In the same pan over low heat, add the garlic and a little more olive oil. Sauté until golden (about 1-2 minutes), then add the capers and cook for 1 minute more.
4. Add the wine and stock, raise the heat to high and scrape up the browned bits from the bottom of the pan. Boil for 1-2 minutes, then add the lemon slices, lower the heat and simmer for 2 minutes.
5. Toss the remaining butter cubes in the leftover flour and shake off the excess. Add one cube at a time to the pan, stirring with a whisk or wooden spoon to emulsify the sauce.
6. Taste the sauce and adjust the salt, pepper and lemon juice if needed.
7. Add the chicken and half the parsley and coat well. Cook for 2-3 minutes to heat through. Turn off the heat, stir in the remaining parsley and serve with the lemon wedges.

Summarized from Sip and Feast's video. Watch it for the details.

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