8 boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 pounds)
Kosher salt & freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil; more as needed
3 tablespoons capers, rinsed & chopped
2 medium cloves garlic, thinly sliced
3/4 cup lower-salt chicken broth
2 tablespoons fresh lemon juice; more as needed
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
Directions
1. Season the chicken with 1 teaspoon salt & 1/2 teaspoon pepper. Heat 1 tablespoon of the oil in a 12-inch heavy-duty skillet over medium-high heat. When hot, add as lots of cutlets as will slot in a single layer & cook until lightly browned on both sides & just cooked through, 1 to 3 minutes per side. Shingle the chicken on a platter & tent with foil. repeat with the remaining chicken, adding another tablespoon of oil between batches if the pan seems dry.
2. Reduce the heat to medium & add the capers, garlic, & the remaining 1 tablespoon oil to the pan. Cook, stirring, until the garlic softens & becomes aromatic, about 1 minute. Add the chicken broth & lemon juice, raise the heat to high, & cook, stirring, until the mixture reduces by about half, 3 to 4 minutes. Off the heat, swirl in half of the parsley & the butter & season with more lemon juice, salt, & pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, & serve immediately.
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