Lemon Chicken Cutlets

Photo: flickr user bucklava

Ingredients

4 boneless skinless chicken breast halves butterflied

1/4 cup all-purpose flour

Coarse salt to taste

Freshly-ground black pepper to taste

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine

3 tablespoons capers rinsed

Juice of 1 lemon

Preparation

Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.

Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off any excess fat.

Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken, and serve immediately.

This recipe yields 4 servings.