Serves 4
1/2 cup flour
3 teaspoons salt
1 teaspoon black pepper
4 chicken cutlets
2 tablespoons vegetable oil
2 tablespoons white vinegar
1 teaspoon minced garlic
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons fresh capers
2 tablespoons unsalted butter
Fresh lemon slices
Fresh parsley, chopped
12 ounces cooked angel hair pasta
*Combine the flour, salt and pepper in a shallow bowl. Dredge the chicken cutlets in the flour mixture.
*Heat the vegetable oil in a saute pan over medium-high heat. Saute the cutlet 2 to 3 minutes on each side. Transfer to a warm plate.
*Deglaze the pan with the vinegar and 2 tablespoons of water. Add the minced garlic. Cook until the garlic is slightly brown, about 3 minutes. Add the broth, lemon juice, and capes. Return the cutlets to the pan and cook on each side for 1 to 2 minutes. Transfer the cutlets to a warm plate.
*Add the butter and lemons to the saute pan to finish the sauce. Once the butter is melted, pour the sauce over the cutlets and garnish with lemon slices and chopped fresh parsley. Serve over angel hair pasta.
~Nancy Shifflett Bowman
Fishersville, Virginia