May 16, 2012
This dish is a classic preparation of chicken in Italian cooking. The gist is thinly pan-cooked chicken, lemons, butter and capers served with a side — I always choose lemon spaghetti because it's easy and super yummy. I like Giada de Laurentiis' recipe, so here's the link: Lemon spaghetti
- 1 pound boneless, skinless chicken breasts, butterflied (then halved) and pounded thin
- Kosher salt and pepper
- 1 tablespoon, plus 1 teaspoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup low-sodium, fat free chicken broth
- Juice and zest of 1 lemon
- 1 teaspoon white wine vinegar
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon unsalted butter
1) Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
2) Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot and cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate.
3) Turn the skillet down to medium, then add the remaining teaspoon oil and garlic to the same skillet. Cook for about 1 minute.
4) Whisk together the broth, lemon juice and 1 teaspoon flour in a small bowl and add sauce to the pan. Simmer sauce until reduced and thickened for about 2 to 3 minutes. Stir in the vinegar and capers. Finish the sauce with the butter until sauce is shiny and slightly thickened.
5) Serve chicken with the sauce. Sprinkle the freshly grated lemon zest in the sauce with a light drizzle of olive oil. Season to taste with salt and pepper, scatter over chicken. Serve with lemon spaghetti.
What other Italian meals do you make in your household?