Sauteed Chicken With Capers And Lemon Butter

1. 1

   Season cutlets with salt and pepper.

2. 2

   Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.

3. 3

   Set aside.

4. 4

   Heat butter and olive oil in a large frying pan over medium heat.

5. 5

   Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).

6. 6

   Remove chicken to serving plates, leaving drippings in the pan.

7. 7

   Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.

8. 8

   Mash a few of the capers into the sauce with the back of a spoon.

9. 9

   Pour the sauce over the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.