This recipe can also be made with veal. It makes a nice, light but flavorful dinner.
Chicken Scaloppini with Lemon & Capers
Ingredients
- 4 3 ounce chicken breast cutlets pounded thin
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour I use gluten free
- 1 tablespoon clarified butter or olive oil
- 1/4 cup dry white wine
- 1 T fresh lemon juice
- 1 T capers, roughly chopped I use capers that have been salted, not brined
- 1 tablespoon cold butter
Instructions
- Pat chicken dry with paper towels and pound thin. I use cutlets and put them in a plastic bag to pound them flat. Season with salt and pepper. Dredge each cutlet in flour and shake lightly to remove excess.
- In a large skillet over medium-high heat, melt butter (and olive oil, if desired) until shimmering. Add chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.
- Add wine and lemon juice to skillet, scraping up any brown bits from the bottom. Remove from heat and stir in cold butter until incorporated. Stir in capers.
- Pour sauce over chicken and serve.