Sauteed Chicken Cutlets with Lemon, Caper, and Parsley Pan Sauce

Name: Sauteed Chicken Cutlets with Lemon, Caper, and Parsley Pan Sauce
Total time: 50 min
Ingredients: 4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed, trimmed of excess fat, halved horizontally, and pounded 1/4-inch thick (see note above); Salt; ground black pepper; 4 teaspoons vegetable oil; 2 teaspoons vegetable oil; 1 medium shallot, minced (about 3 tablespoons); 1 teaspoon all-purpose flour; 3/4 cup low-sodium chicken broth; 2 teaspoons fresh lemon juice from 1 lemon; 1 tablespoon capers, rinsed and chopped; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon cold unsalted butter

www.americastestkitchen.com

We rework classic French pan sauces to reduce the fat and punch up the flavor of chicken cutlets.

Keywords

Main Courses
Chicken
Weeknight

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Ingredients

4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed, trimmed of excess fat, halved horizontally, and pounded 1/4-inch thick (see note above)
Salt
ground black pepper
4 teaspoons vegetable oil
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
1 teaspoon all-purpose flour
3/4 cup low-sodium chicken broth
2 teaspoons fresh lemon juice from 1 lemon
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh parsley leaves
1 tablespoon cold unsalted butter