- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 4 chicken cutlets
- Vigo Sea Salt and Ground Black Pepper, to taste
- 3 tablespoons butter, divided
- 5 tablespoons flour
- 1/3 cup white wine
- 1 tablespoon lemon juice
- 1/4 cup chicken broth
- 1/4 cup Alessi Capers, drained
- 1/4 cup parsley, chopped
Season chicken cutlets with salt and pepper. In a small bowl, mix 1 tablespoon butter and 1 tablespoon flour until smooth. Place remaining flour in shallow bowl and dredge chicken in flour, shaking off any excess.
Heat olive oil in a sauté pan over medium heat. Cook chicken in batches until golden brown and no longer pink, about 3-4 minutes per side. Remove from pan and keep warm.
Add wine, lemon juice and broth to same pan and bring to boil. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining butter. Season sauce with salt and pepper and pour over chicken.