This recipe is from "Martha Stewart's Cooking School."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.

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  • Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

  • Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

  • Serve: Immediately pour the sauce over the chicken, and serve.

Reviews (1)

69 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 29
  • 2 star values: 16
  • 1 star values: 4
Rating: Unrated
10/24/2013
I made this for a dinner party and it was a huge hit! I used a little less butter in the sauce since I'm a little more health conscious and it didn't make a difference.