Lemon Chicken Cutlets

Lemon Chicken Cutlets

Lemon Chicken Cutlets

45 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup Butter or margarine
  • 3 tablespoons capers rinsed
  • 4 boneless skinless chicken breast halves butterflied
  • Coarse salt to taste
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
Instructions

Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.

Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy.

Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more.

Remove chicken from pan, and keep warm.

Pour off any excess fat.

Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes.

Pour over chicken, and serve immediately.This recipe yields 4 servings.

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