I LOVE this dish. And it is so simple to do. Here’s a quick video giving you all the details (and recipe below). Make this often. You will crave the flavor! Lemony — Buttery — the zip of capers — and the depth of wine. It’s got it all.
10-12 thin chicken cutlets (cut from 2-3 boneless skinless chicken breasts)
1/2 cup flour, seasoned with salt & pepper
2-3 tablespoons olive oil
3-4 tablespoons butter, divided
1 shallot, peeled and minced
Juice of 3 lemons
1/3 cup white wine
1 lemon, thinly sliced
2 tablespoons capers
salt to taste
Place the seasoned flour in a medium shallow bowl. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan. Dredge chicken cutlets in the seasoned flour and shake off excess. Sauté cutlets until golden on each side and cooked through. Add a little more oil if needed as you sauté. Lay out cooked chicken slices on a serving platter and tent with foil to keep warm.
Add shallot to the same pan and cook till softened, about 1 minute. Add lemon juice, wine, lemon slices, and capers. Cook for 2-3 minutes to reduce a little. Swirl in 1-2 tablespoons butter. Season with salt. Bring to a simmer. Pour over chicken. Serve.