by Susan Hanna
This tasty dish from Chef Daphna Rabinovitch takes only minutes to make. Pound chicken breasts until they are thin, dredge in flour and cook them. Once the cutlets are done, make a quick pan sauce flavoured with lemon and capers.
Avoiding Additives and Preservatives
I use Imagine chicken stock, which has no artificial colours or flavours. Be sure to use fresh lemon juice. I use Unico capers, which are additive-free. For more recipes using all-natural ingredients, visit Eye For A Recipe.
4 boneless, skinless chicken breasts, filet removed, pounded thin to ¼ inch (0.64 cm) thickness
- ¼ cup (60 ml) all purpose flour
- ¼ tsp (1 ml) each salt and pepper
- 3 tbsp (45 ml) vegetable oil (not olive oil)
- 1 large clove garlic, minced
- 1 cup (250 ml) chicken stock
- 2 tsp (10 ml) grated lemon rind
- ¼ cup (60 ml) freshly squeezed lemon juice
- 2 tbsp (30 ml) drained capers
- 2 tbsp (30 ml) chopped fresh parsley
- 3 tbsp (45 ml) finely grated Parmigiano Reggiano
In large shallow bowl or plate, combine flour, salt and pepper. Carefully coat chicken breasts in flour mixture, reserving any remaining flour.
Heat 2 tbsp (30 ml) of the oil in a large skillet set over medium-high heat. Add cutlets, two at a time, to prevent overcrowding of the pan, and cook, turning once, for 3 to 5 minutes or until no longer pink inside. Transfer cooked cutlets to plate; cover to keep warm. Add remaining oil to pan; repeat with last two cutlets, transferring to plate to keep warm once cooked.
Stir garlic into pan; cook, stirring, for 1 minute. Sprinkle in 2 tbsp (30 ml) of reserved flour mixture; cook, whisking constantly for 1 minute. Pour in chicken stock; bring to boil. Boil for about 3 minutes or until reduced to ½ cup (125 ml). Pour in lemon rind, juice and capers, simmer for another minute or so until thickened and flavourful. Swirl in parsley. Pour sauce over chicken and serve. Serves 4.