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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Directions: Pound chicken between 2 sheets of wax paper until 1/4 inch thick. Dredge cutlets in flour that has been seasoned with salt
&
pepper. Melt butter in a heavy skillet until sizzling. Saute cutlets in butter until light brown, about 3 minutes per side. Add wine, lemon juice and capers to chicken and let boil 2 minutes, turning chicken in sauce. Serve garnished with lemon wedges and fresh parsley.
Ingredients:
1/2 white wine
163/1250 Pound(s) butter
163/1250 Pound(s) flour
1 Pound(s) cutlets chicken breast
1/2 juice from lemon
1/4 capers |
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