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1/3 cup dry white wine or chicken broth
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1/2 cup chicken broth
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1/4 cup fresh lemon juice (about 2 lemons)
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2 tablespoons capers, drained
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2 tablespoons unsalted butter (for finishing)
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2 tablespoons fresh parsley, chopped
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Optional: lemon slices, for garnish
Preparation
1. Prepare the Chicken:
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Pat chicken dry and season both sides with salt and pepper.
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Dredge each cutlet lightly in flour, shaking off any excess.
2. Cook the Chicken:
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