Simple and easy weeknight dinner.
1 lb chicken cutlets (or butterfly boneless chicken breast and pound to desired thinness)
Flour for dredging
2 tablespoons unsalted butter
2 tablespoons olive oil for cooking
½ small red onion or 1 shallot, finely diced
¼ cup fresh lemon juice
½ cup chicken or vegetable stock
¼ cup Peloponnese Wild Capers, drained and rinsed
1–2 extra tablespoons extra virgin olive oil or unsalted butter for finishing
In a large non-stick skillet, heat 2 tablespoons butter and 2 tablespoons of olive oil. Season cutlets with salt & pepper and dredge in flour. Shake off excess flour and add cutlets to pan. Cook approximately 3-5 minutes on each side, until done. Remove chicken, cover and keep warm.
Reducing heat to medium, add the diced onion or shallot to the pan and sauté, stirring, until soft and translucent. Add the lemon juice and stock. Bring to a boil, scraping up the brown bits from the bottom of the pan. Boil for 1-2 minutes until slightly reduced. Add capers, reduce heat and simmer for 1-2 more minutes. Check seasoning, adding extra lemon juice, salt and pepper as needed.
Add chicken back into the pan and simmer for until chicken is warmed through. If desired, swirl 1-2 tablespoons of butter or extra virgin olive oil into the sauce. Serve immediately, spooning sauce over chicken cutlets.