Including prep and cooking, this was on the table in about 20 minutes.An added bonus: Husband said it's the best he's ever had.
Author: adapted from Cooking Light
- 2 boneless skinless chicken breasts
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 Tbs olive oil, divided
- 1 Tbs unsalted butter, divided
- ¼ cup chopped shallots
- 1 Tbs sliced garlic
- ¾ cup dry white wine
- ½ cup low sodium chicken stock
- 1 tsp flour
- 2 Tbs fresh lemon juice
- 1½ Tbs capers, drained
- 2 Tbs chopped fresh flat-leaf parsley
- Slice each chicken breast into two cutlets by cutting through the center of the breast with a sharp knife.
- Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1½ tsp oil to pan; swirl to coat. Add cutlets to pan and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm.
- Add half of the butter to pan. Add shallots and garlic; saute 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat, stir in remaining butter, juice and capers. Pour sauce over cutlets; sprinkle with parsley.