Chicken Français
Ingredients:
6 Chicken cutlets (thinly sliced ¼” and pounded)
1 cup seasoned flour with salt & pepper
¼ cup capers
1 cup chicken stock
1½ Lemons
2 Tbsps. Butter
⅓ Cup olive oil
Instructions:
SERVES 4
6 Chicken cutlets (thinly sliced ¼” and pounded)
1 cup seasoned flour with salt & pepper
¼ cup capers
1 cup chicken stock
1½ Lemons
2 Tbsps. Butter
⅓ Cup olive oil
Instructions:
- Dredge chicken in seasoned flour.
- Heat a saute pan add olive oil, when pan has come to temperature add dredged chicken cutlets and saute until lightly browned. Turn chicken and saute for a minute.
- Remove from pan and set aside.
- Add chicken stock and whisk on high heat you want to reduce this mixture by ¼.
- Add lemon juice from ½ lemon and add capers.
- Add your chicken and coat with mixture squeeze remaining half of lemon and raise heat for a minute.
- Add your butter and shake pan to incorporate.
- Cook for 5 minutes and serve.
SERVES 4