Use a wooden spoon to scrape the brown bits off the bottom of the pan and incorporate them into the sauce. Add the capers and sauté for 1 minute more.Īdd the white wine to deglaze. Turn the heat to medium and add the shallots and garlic with a pinch of salt. Just leave enough to sauté the aromatics. If there is an excessive amount of oil left in the pan, go ahead and drain it off. This is why you the chicken breasts need to be cut into thin cutlets. It isn’t going to finish braising in the sauce later. Also, the chicken needs to be fully cooked with this step. If needed, cook the chicken in batches of 2 or 3 to ensure they brown well on both sides. Adding the chicken too early will cause it to stick to the pan.
The oil should be slightly smoking when it is ready. Add the olive oil and wait for it to preheat before adding the chicken. Heat a wide skillet over medium-high heat. Then dredge them lightly but completely in the flour.
Season the cutlets on both side with a bit of salt. It will save you the stress of panic prepping once you have already started. So I recommend having everything measured out and prepped before beginning. Once you get started, this dish comes together pretty quickly. A light crusty breading and a flavorful sauce really bring them to life! This chicken dinner is restaurant quality, is easy to whip up and is so delicious! Here’s what you need: Equipment you may need: It’s a classic for a reason! Juicy chicken cutlets, with a light crust that soaks up all of this delicious sauce! Fresh lemon juice and white wine with capers and garlic, finished with butter! It’s silky and refreshing and so satisfying!īoneless/ skinless chicken breasts are not big on flavor, but they are like a blank canvas.
0 kommentar(er)
