Sautéed Chicken Cutlets With Lemon-Caper Pan Sauce

Ingredients

CHICKEN
4 (6- to 8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
Salt and pepper
2 tablespoons vegetable oil
LEMON-CAPER PAN SAUCE
2 teaspoons vegetable oil
1 shallot, minced
1 teaspoon all-purpose flour
3⁄4 cup low-sodium chicken broth
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter, chilled
2 teaspoons lemon juice
Salt and pepper

Instructions

FOR THE CHICKEN: Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1⁄4-inch thickness with meat pounder. Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place 4 cutlets in skillet and cook until browned on first side, about 2 minutes. Flip cutlets and continue to cook until second side is opaque, 15 to 20 seconds; transfer to large ovensafe platter. Repeat with remaining 1 tablespoon oil and remaining 4 cutlets; transfer to platter. Tent loosely with aluminum foil and transfer to oven to keep warm while preparing sauce.
FOR THE PAN SAUCE: Heat oil in now-empty skillet over low heat until shimmering. Add shallot and cook, stirring often, until softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in broth, scraping up any browned bits. Bring to simmer and cook until reduced to 1⁄2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, whisk in capers, parsley, butter, and lemon juice. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

Sautéed Chicken Cutlets With Lemon-Caper Pan Sauce

Ingredients

Instructions

Tags

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