Monday, September 19, 2011

Chicken with Lemon Caper Sauce

Hello foodies,
I'm back!!! (for now- as I usually say after I've taken a brief hiatus)... Between school starting which always stresses me out, & Rosie being sick on and off for like the last month, things have been hectic. I am in school now 3 nights a week and get home at 9 PM, so either I eat a quick fake dinner before or in school, or Avi helps prep dinner for when I get home. Therefore, things have been slow in the kitchen! Needless to say I am all for quick dinners, & this was a chicken cutlet dish I whipped up for Friday night in less than 20 minutes- take that Rachael Ray! Super fast & really good. Serve it up with some couscous, which takes all of 5 minutes to cook, & dinner can be on the table in no time. Plus, the sauce would be perfect spooned over couscous. You can also up this recipe by making it with bone chicken- perfect for Rosh Hashana.

Chicken with Lemon Caper Sauce
-2-4 boneless, skinless chicken breasts (the reason I say 2-4 is because I used 2 large chicken cutlets for this, but depending on the size/thickness of your cutlets & how much "extra" sauce you like... you can be the judge)
-3 tbsp. flour
-Garlic powder
-Salt & pepper
-Dried Italian seasoning
-1 lemon, zested & juiced
-1/4-1/2 cup of low-sodium chicken or vegetable broth
-2 tbsp. capers, roughly chopped
-Chopped parsley
-Canola oil

-Heat a skillet with a thin layer of canola oil over medium-high heat
-On a large plate, add the flour, some garlic powder, salt & pepper, & Italian seasoning, & mix. Pat the chicken cutlets dry & coat both sides in the flour
-When the pan is hot, add the chicken cutlets. They need a few minutes per side. I usually can tell when to flip them (after say 4 minutes) when the edges around the top of the cutlet start turning white-ish. The key is to to get them golden brown.
-When the cutlets are finished cooking, transfer them to a clean plate, lower the heat to medium-low, add the juice & zest of the lemon (if it's a small lemon, or not very juicy, you can use another 1/2 or whole lemon), scraping the bottom of the pan simultaneously. The heat should be low, or even off if you are doing it immediately after taking the cutlets out. Add the broth immediately, continuing to stir. Now you can slightly raise the heat.
-Add the chopped capers, & add more broth if it doesn't seem like enough (remember I used these amounts to make 2 cutlets).
-Sprinkle in about 1/2 tbsp. cornstarch (or flour)- I recommend putting it in a fine mesh strainer, while stirring or whisking- prevents cornstarch lumps (yuck).
-When the sauce starts to thicken, add the cutlets back in (this is where they can finish cooking if you didn't completely cook them before). Coat the chicken in the sauce, & garnish with chopped parsley.

Enjoy this easy recipe for when you are short on time!!!!


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