3 ea Whole breasts chicken
1/2 c All-purpose flour
1 ts Salt
1/2 ts Pepper
3 tb Butter
1 ea Whole Squeeze lemon juice
1/4 c Chopped parsley
1 c White Wine
2 tb Capers
3 tb Virgin Olive Oil
Bone and pound chicken breasts. In a bowl mix flour, salt and pepper. Dip cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a large skillet heat butter until it sizzles. Saute’ cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper
towels and keep warm until all are cooked. Stir lemon juice and wine into drippings and scrape bottom to loosen particles. Heat but don’t boil. Add capers. Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley. This dish tastes especially good served with Fettucine and garnished with slice lemon twists and watercress. —–