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Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 chicken breast cutlets (about 1-1/2 pounds)
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1/4 cup sweet white wine
- 1 Tablespoon butter
- 1 Tablespoon lemon juice (about 1/2 lemon)
- 1/2 cup chicken stock
- 1 Tablespoon small capers, drained
Preparation:
Combine flour, onion powder, garlic powder, kosher salt, and black pepper. Sprinkle evenly on both sides of chicken cutlets.Heat a large heavy skillet over medium heat until hot. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken in one layer and cook on the first side for 5 minutes, or until golden brown. Turn and brown the other side. Turn only once. (It will cook more later.) Remove to a platter.
Add the white wine to the pan drippings and cook, scraping up the browned bits, until syrupy. Stir in the butter, lemon juice, and chicken stock. Cook for 2 minutes.
Return chicken to the pan, turning to coat both sides with sauce. Simmer until chicken is no longer pink in the center (160 on an instant-read thermometer). Sprinkle with capers. Let rest for 2 minutes, then serve with pan sauce.
Suggested sides: Savory Chicken Couscous and Easy Microwave Asparagus.
Yield: 4 servings
