3 boneless chicken breast
2 lemons cut into discs
1/2 c flour
1/2 c capers
salt and pepper
1 stick of butter
4 cloves grated garlic
1 c chicken broth
Italian parsley
canola oil
Heat a platter in 200° oven. Mix salt and pepper into flour, dredge each piece of chicken and shake off excess. Heat oil in pan, panfry each cutlet about 3 minutes per side until browned. Work in batches and don’t crowd the pan. Remove chicken and place on heated platter as you fry remaining chicken. Drain oil from pan but leave in bits. Pour broth into pan, add lemon and capers, simmer-boil for 3-5 minutes and add butter. When butter is completely melted, pour over cutlets. Garnish with chopped Italian parsley. Enjoy!
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