This classic Italian dish is full of the bright, tangy flavors of lemon, capers, and fresh green parsley.
- 3 tbsp. olive oil
- 2 large eggs
- ½ c. all-purpose flour
- 1 lb. thin-sliced chicken cutlets
- 2 tbsp. butter
- ½ tsp. finely chopped garlic
- 1 c. chicken broth
- ¼ c. capers
- 2 tbsp. white wine vinegar
- 1 tbsp. fresh lemon juice
- 2 tbsp. chopped fresh parsley
In 12-inch heat skillet, heat olive oil on medium.
Meanwhile, in shallow bowl, beat eggs. Sprinkle flour onto large plate. Dredge chicken in eggs, then in flour.
Add 1 tablespoon butter to olive oil in skillet. When butter melts, add chicken in batches if necessary. Cook chicken 6 to 8 minutes or until browned, turned over once. Transfer to platter; set aside.
To drippings in skillet, add garlic and remaining 1 tablespoon butter. Cook garlic 30 seconds, stirring. Stir in broth and capers. Simmer on medium-low 3 to 5 minutes or until reduced by half. Stir in vinegar and lemon juice. Return chicken to skillet; spoon sauce over it. Cover; cook 8 to 10 minutes on medium or until chicken is cooked through (165 degrees F). Sprinkle with parsley to serve.