3 ea Whole breasts chicken
1/2 c All-purpose flour
1 ts Salt
1/2 ts Pepper
3 tb Butter
1 ea Whole Squeeze lemon juice
1/4 c Chopped parsley
1 c White Wine
2 tb Capers
3 tb Virgin Olive Oil
Bone and pound chicken breasts. In a bowl mix flour,
salt and pepper. Dip cutlets in mixture and press
firmly to coat. Shake off excess. Chill. In a large
skillet heat butter until it sizzles. Saute cutlets,
3 or 4 at a time, 2-3 minutes per side. Drain on paper
towels and keep warm until all are cooked.
Stir lemon juice and wine into drippings and scrape
bottom to loosen particles. Heat but don't boil. Add
capers. Spoon pan juices over cutlets on serving
platter and sprinkle with chopped parsley. This dish
tastes especially good served with Fettucine and
garnished with slice lemon twists and watercress.
