The Martha Stewart Show, November Fall 2008
- Yield Serves 4
Ingredients
- 1/4 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 4 chicken cutlets, about 1/4-inch thick
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
-
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.
-
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.
