Such a great dish for company or for your own family. I prepare it and place it in the oven as my guests are arriving, that way I can clean the stove, prepare the rest of the meal and dinner is ready whenever we are. It is full of flavor, moist and delicious!!
Thin chicken cutlets-about 5 cutlets-thin sliced
1/4 cup flour
1/4 teaspoon fresh ground pepper
1/2 teaspoon Hungarian paprika
5 teaspoons Olive oil
1/2 vegetable broth (or chicken broth) - I buy the aseptic box, use what I need, then freeze the rest in usable portions
2 Tablespoons Lemon juice
2 Tablespoons drained capers
Heat oven to 200° Place platter in oven to heat.
Combine ¼ cup flour, ¼ teaspoon fresh ground black pepper, ½ teaspoon Hungarian paprika on a piece of wax paper (or a plate, but if you use wax paper the clean up is so easy!). Press thin chicken cutlet into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10” skillet, heat 5 teaspoons olive oil over moderate heat for 1 minute. Add breasts and cook about 3 minutes on each side. (Make sure meat is cooked through. Transfer breasts to a heated platter.
Add 1/2 cup vegetable broth (I used Trader Joe’s Certified Organic Vegetable Broth), scraping up any browned bits on bottom. Stir in 2 tablespoons lemon juice and 2 tablespoons drained capers, heat through. (I used more to have more sauce) Pour sauce over chicken and return to oven until ready to use. Makes 4 servings.
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