Here’s a recipe requested by a SavorSA reader. It’s always good served with pasta. Because the chicken is tender and there’s no real crunch in the dish or pasta, so serve with a leafy green salad, or lightly cooked, fresh vegetables, such as green beans, broccoli, etc., plus crusty bread.
2 pounds chicken breast, skinless and boneless
Salt, to taste
Pinch of white pepper
1/2 cup flour
2 tablespoons olive oil, or as much as needed, for sauteing
1 small clove garlic, smashed and minced
1 clove shallot, cut into small dice
1/4 cup dry white wine (don’t use cooking wine or a heavily oaked chardonnay – use a sauvignon blanc or an unoaked chard, if you can. If you don’t want to use wine, use juice from another half of a lemon)
Juice of 1 1/2 large lemons, with other half lemon sliced into thin rounds, for garnish
1/2 cup chicken stock
4 tablespoons cold butter
1 lemon, cut into thin rounds, seeded
3 generous teaspoons capers, drained
1 tablespoon chopped parsley
Slice the chicken breasts into pieces about a half-inch thick, then lightly pound them with the side of a plate or a meat pounder (use the smooth side) so that you have thin cutlets. When the cutlets are pounded, lightly season them all with salt and a small amount of white pepper. Then dredge in flour, shaking off excess.
In a large, nonstick skillet, heat up oil. In the pan, in batches (or use two pans) lightly brown the cutlets on each side. They will cook through quickly. Take them out and transfer them to a large plate in a warm area as you cook the rest. When the cutlets are all cooked, scrape out any large pieces of cooked flour or bit of chicken from the pan. Add a little more oil and cook the garlic and shallot, without browning them.
Then, add the wine, lemon juice and stock and bring to a simmer. Also, pick up the plate with the cooked cutlets and carefully drain the juices that have collected in the plate into the pan. Let this liquid simmer for 5-10 minutes, or until it is reduced by about 1/3. Cut butter into tablespoons and whisk each one in, which will slightly thicken the sauce. Add the lemon slices and capers, swirling them around in the sauce. Then, put in the cooked cutlets and let them heat through again well. Garnish with chopped parsley. Serve with a slice of the lemon, sauce with capers on top.
Makes 4-5 servings.
From Bonnie Walker