1 container of buttermilk
3-4 Boneless Chicken Breast (pounded down to about half inch)
couple pinches of salt
couple pinches of garlic powder
Couple pinches of onion powder
Couple pinches of pepper
2 cups of flour
(Add all of these ingredients and dredge the chicken)
1 stick unsalted butter
1/2 Cup White wine
1 & 1/2 cups of water with 2 bouillon cubes dissolved
1/2 cup fresh lemon juice
2 Tbsp. drained capers
1/2 stick of unsalted butter
Fresh lemon slices for garnish if desired
Place the chicken cutlets in a ziplock back and add the buttermilk. Let it sit in the fridge for a couple hours if you have the time, otherwise just skip this part. The buttermilk really seems to tenderize the chicken so if possible dont skip this step.
Dredge the cutlets in the salt, garlic powder, pepper and onion powder flour mixture. Coat a sauté pan or skillet with the stick of unsalted butter then heat to a medium-high heat.
Sauté the cutlets 2 to 3 minutes on one side. Flip over the cutlets and sauté the other side, covered, 2 or 3 more minutes. Transfer the chicken to a cookie sheet and set aside.
Add the shallots to the pan and sauté until translucent. Add the wine, chicken broth, lemon juice and capers to the shallots and deglaze the pan. (stir around the liquid until the brown bits on the skillet have dissolved). Add salt and pepper to taste.
Place the cutlets back into the pan and continue to cook for about 2 to 3 minutes per side. Transfer the cutlets to a plate or serving platter and add the 1/2 stick of unsalted butter to the skillet. Once the butter melts pour some of the mixture over the chicken.
Note- if the sauce is not thick enough add a tablespoon of flour to a half cup of broth and add to the skillet to thicken.
I like to save some of the glaze/sauce to toss some fresh pasta in.
Submitted By
Eddie Beyer
