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Ingredients:
2 large chicken breasts
Salt & pepper to taste
1/4 teaspoon garlic powder
Flour (for dredging)
4 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup chicken broth or dry white wine
1 tablespoon lemon juice + zest of 1 lemon
1 tablespoon brined capers, drained
1/2 cup heavy cream
Garnish (optional): chopped parsley and/or freshly grated parmesan cheese
Instructions:
Prepare the Chicken:
Slice the chicken breasts lengthwise to make 4 thinner cutlets (butterfly then cut in half). Trim off any fat.
Season the chicken generously with salt, pepper, and garlic powder. Coat the chicken in flour.
Cook the Chicken:
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