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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
For the chicken:
2 skinless boneless chicken breasts,
½ cup flour
¼ cup Parmesan cheese, finely grated
1 teaspoon garlic powder
1 teaspoon Kosher salt, or to taste
½ teaspoon pepper, or to taste
1 Tablespoon salted butter
3 Tablespoons olive oil
For the sauce:
½ cup dry white wine (optional)
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 cup chicken broth
2 Tablespoons lemon juice
2 Tablespoons capers, drained
2 Tablespoons salted butter
2 tablespoons fresh parsley, chopped
Cut chicken breasts horizontally to make 4 cutlets. Then place between 2 pieces of plastic wrap and pound to 1/4 inch thick.
In a small bowl, combine flour, Parmesan cheese, garlic powder, salt and pepper. Pat chicken dry and dredge the chicken in flour mixture until well-coated; shake off excess.
In a large skillet, heat 3 tablespoons olive oil and 1 tablespoon salted butter over medium-high heat. Once hot, add 2 pieces of chicken (too prevent overcrowding) and cook 3-4 minutes on each side until golden. and cooked through. Remove from pan and set aside on a plate. Cook remaining 2 pieces of chicken, adding a little more olive oil if needed. Remove from pan and place on plate.
On medium high heat, add the wine and bring to a boil, scraping any brown bits from the bottom of the pan. Cook until wine almost evaporates, stirring occasionally.
Add one more tablespoon of olive oil and the garlic. Saute the garlic for 30 seconds or until fragrant. Carefully wipe the pan, leaving some of the brown bits for added flavor.
Add in the chicken stock, lemon juice and capers and stir to combine. Place the chicken into the pan along with juices on the plate.
Spoon the sauce over the chicken and cover partially and cook until sauce slightly thickens, 3-5 minutes.
Reduce heat to low and add 2 tablespoons butter and let it melt into the sauce. Spoon sauce over the chicken again and remove from heat. Garnish with parsley and serve.
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