In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright.
Reduce the heat to medium and add the capers, garlic, and the remaining 1 Tbs. oil to the pan. Cook, stirring, until the garlic softens and becomes fragrant, about 1 minute. Add the chicken broth and lemon juice, raise the heat to high, and cook, stirring, until the mixture reduces by about half, 3 to 4 minutes. Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve immediately.
Excellent! I used boneless skinless breast halves, which I pounded with a mallet. And before frying I dredged them in a little flour for a nice golden crust. This recipe goes really well with FC Orzo with Lemon, Garlic and Parmigiano. Easy enough for weeknight but special enough for company (should that day ever return....).
Easy and delicious.
Easy, flavorful and inexpensive to prepare. This is one of my favorite dishes. Kudos!
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