Here is a ten minute meal from Martha Stewart that’s quick and easy. Kent and I enjoyed it with corn on the cob and a cucumber salad accompanied with white wine. It was good enough to serve company.
By Martha Stewart, submitted by Pat Savoie
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Ingredients
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
4 chicken cutlets, about 1/4-inch thick
2 Tbsp olive oil
3 Tbsp butter
3 Tbsp dry white wine
3 Tbsp fresh lemon juice
2 Tbsp salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (I rinsed pickled capers and only used a few.)
1 Tbsp chopped fresh flat-leaf parsley
Method
1. Dredge chicken: Spread flour in a shallow dish; add 3/4 tsp salt and 1/4 tsp pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.
2. Saute chicken: Heat the oil and 1 Tbsp butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary to avoid crowding the pan, until golden and cooked through, 2-3 minutes for each side. Transfer the chicken to a platter. Pour off any excess fat from the pan.
3. Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. Remove pan from heat. Add lemon juice, capers, and remaining 2 Tbsp butter.
4. Serve: Immediately pour the sauce over the chicken, and serve.
Saute the chicken in oil and butter.
Savoie Secrets: It's a Family Recipe 