Michael King / Minell's Dining & Catering
2 chicken breast, cut in half & flattened
2 T vegetable oil
1/4 c dry white wine
1 t garlic, minced
1/2 c chicken broth
2 T fresh lemon juice
1 T capers, drained
2 T unslated butter
fresh lemon slices for garnish
Use boneless chicken breast and cut in half. Wrap each piece of breast meat in heavy plastic wrap to withstand pounding. With the smooth size of the mallet, gently pound the breasts into ¼ ” thickness cutlets. Season cutlets with salt and pepper, then dust with flour. Spray a sauté pan with nonstick spray, add vegetables oil, and heat over medium-high. Sauté cutlets 2-3 minute on one side. Flip the cutlets over and sauté the other side for 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan. Deglaze pan with wine and minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side one minute. Transfer cutlets to warm plate. Finish with butter and lemon slices. Once butter melts, out sauce over cutlets. Garnish with chopped fresh parsley and serve.
For something different, try turkey meat or pork; follow the recipe as above.
