Ingredients
- 2 boneless chicken breasts split to make 4 thinner cutlets
- 3 eggs beaten
- ½ cup flour
- salt pepper
- ½ stick butter
- 4 tbl olive oil
- ½ cup white wine
- ½ cup chicken broth
- 2 lemons
- ¼ cup capers optional, drained and rinsed
- parsley
Instructions
-
place eggs and flour in separate shallow dishes
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season chicken with salt and pepper
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dip chicken in egg, then flour, then egg again
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melt butter and oil together in a skillet
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add chicken and cook 4-5 minutes per side on medium until browned
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remove chicken from pan
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deglaze pan with wine and scrape up anything left in the pan
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add chicken broth and bring to a boil
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add chicken back in and turn to low
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add juice from 1 lemon and cook for 3-5 minutes until thickened slightly
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add capers, the second lemon thinly sliced and the parsley
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serve.
