- 4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
- 1 lemon
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/3 cup capers
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess. Preheat a large skillet over medium-high heat. Add olive oil and tilt pan until a thin layer covers the bottom. Place chicken in hot oil and cook until browned and cook through, about 3 minutes per side. Remove pan from heat. Transfer chicken to a clean plate and cover to keep warm.
Return the pan to the heat. Add capers and cook for 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Cook until liquid is reduced by half, 3 to 4 minutes. Remove from heat, stir in parsley and 2 tablespoons of the lemon juice. Taste and adjust seasoning with salt, pepper and lemon juice. Divide chicken among plates. Top with capers and drizzle with sauce.
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