How I Make A Delicious Easy Weeknight Chicken Dish

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Prepare 1.5 lbs of thin sliced chicken cutlets by filleting chicken breasts in half and pounding them to an even thickness if necessary.

Season the chicken cutlets with salt and pepper on both sides.

Dredge the seasoned chicken cutlets in 0.5 cups of all-purpose flour, shaking off excess flour.

Heat a combination of 3 tbsp of butter and olive oil in a skillet over medium heat.

Sear the chicken cutlets in the skillet until golden brown on both sides.

Remove the chicken from the skillet and set aside.

Add minced garlic to the skillet and sauté briefly.

Pour in 1 cup of low sodium chicken stock and 0.33 cups of dry white wine, scraping up any browned bits from the bottom of the skillet.

Add 3 tbsp of rinsed capers and 6-8 lemon slices to the skillet, and let the mixture simmer for a few minutes.

Return the chicken to the skillet, coating it with the sauce.

To thicken the sauce, mix some of the reserved flour with butter and stir it into the sauce.

Finish the dish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens