LEMON CHICKEN CUTLETS WITH CAPERS

LEMON CHICKEN CUTLETS WITH CAPERS image

Yield 5-6

Number Of Ingredients 10

6 â¨chicken breast halves, skinless and boneless
salt
â¨freshly ground pepper
garlic powder
â¨all-purpose flour
4 â¨tablespoons butter, divided
2 tablespoons vegetable oil
2 â¨tablespoons all-purpose flour
2 â¨cups chicken broth
Capers

Steps:

Butterfly chicken Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess. In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 3 minutes or until the juices run clear. Remove from pan; keep warm. Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute. Stir in chicken broth, stirring up any browned bits from the bottom of skillet. Heat to boiling and cook until thickened, about 2-3 minutes . Remove from heat and stir in lemon juice and capers Season with additional salt and pepper, as desired. Transfer chicken back into pan to combine with sauce. Serve with Couscous and peas.