This recipe is from “Martha Stewart Cooking School”. Source: Martha Stewart Show, Autumn 2008. The recipe serves 4 and requires 1/4 cup all-purpose flour, coarse salt and freshly ground black pepper, 4 chicken cutlets, about 1/4 inch thick, 2 tablespoons olive oil, 3 tablespoons unsalted butter, 3 tablespoons dry white wine, 3 tablespoons fresh lemon juice, 2 tablespoons capers, rinsed and drained, 1 tablespoon chopped fresh flat-leaf parsley. To prepare, dredge the chicken in the seasoned flour, sauté in oil and butter until golden brown and cooked through, make the sauce by deglazing the pan with wine, adding lemon juice, capers, and butter, and serve the sauce over the chicken.
27.04.2023 @ 01:45
This recipe is from “Martha Stewart Cooking School”. Source: Martha Stewart Show, Autumn 2008. The recipe serves 4 and requires 1/4 cup all-purpose flour, coarse salt and freshly ground black pepper, 4 chicken cutlets, about 1/4 inch thick, 2 tablespoons olive oil, 3 tablespoons unsalted butter, 3 tablespoons dry white wine, 3 tablespoons fresh lemon juice, 2 tablespoons capers, rinsed and drained, 1 tablespoon chopped fresh flat-leaf parsley. To prepare, dredge the chicken in the seasoned flour, sauté in oil and butter until golden brown and cooked through, make the sauce by deglazing the pan with wine, adding lemon juice, capers, and butter, and serve the sauce over the chicken.