LEMON-CHICKEN CUTLETS WITH KYLE MACLACHLAN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- 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 excess fat.
- Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.
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