Ingredients
1 lb chicken scaloppini (tenders or thin slices)
kosher salt and pepper
1 Tb plus 1 tsp flour, divided
3 tsp olive oil
2 garlic cloves, chpd
1/2 C chicken broth
finely grated zest and juice of 1 lemon (2 T)
1 tsp white wine vinegar
2 Tbs chpd parsley plus more for garnish
1 Tbs. capers, drained and rinsed
1 Tbs. butter
pasta or roasted potatoes
Preparation
Season chicken with salt and pepper and sprinkle with 1 T flour. Heat 2 tsp oil in large skillet and heat to med-high until very hot: cook cutlets until opaque throughout, 1 to 2 min. per side. Transfer to plate and keep warm. Reduce skillet heat to medium.
Add remaining tsp oil and garlic to the same skillet: cook until fragrant, about 1 min. Whisk together broth, lemon juice and 1 tsp flour, and add to skillet. Simmer sauce until reduced and thickened, 2 to 3 min. Stir in vinegar, parsley and capers. Swirl in butter until sauce is slightly thickened.
Pour sauce over chicken. Toss parsley, lemon zest and a light drizzle of olive oil. Season to taste with salt and pepper and scatter over chicken. Serve with starch.
