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Instructions |
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Halve the lemons to obtain 1/4 cup of juice. Salt and Pepper each chicken slice.
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Heat a large skillet over medium-high. add 2 tbsp oil, saute cutlets until brown
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add shallot or garlic to pan over medium heat and saute for about 30 seconds. add chicken stock and lemon slices. increase heat to high and deglaze pan
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add lemon juice and (capers) and simmer until sauce reduces again to 1/3 cup. remove pan from heat. swirl in butter until it melts and thickens sauce; swirl in parsley. spoon over chicken and serve
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Originally Submitted
1/3/2013
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