Lemon, Caper And Parsley Pan Sauce

1. 1

   Add oil to empty skilled used to cook chicken and return pan to low heat.

2. 2

   Add shallot and cook, stirring often, until softened,

3. 3

   Add flour and cook stirring constantly for 30 seconds.

4. 4

   Add broth, increase heat to medium high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup. Stir in any accumulated chicken juices, and return to simmer and cook for 30 seconds.

5. 5

   Turn off heat, and whisk in lemon juice, capers, parsley and butter, season with salt and pepper.

6. 6

   Spoon over cutlets and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.