Cooking Tips & Hints
                 Week 93 Featured Recipe
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(click for printable version of this recipe)
• Cutting Board
• Mallet
• Knife
• Skillet with lid
• Garlic mincer

• 2 boneless, skinless chicken breasts,
  cut in half, pounded into cutlets
• salt a pepper
• all purpose flour
• non-stick spray
• 2 tbsp vegetable oil
• 1/4 cup dry white wine
• 1 tsp minced garlic
• ½ cup low sodium chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp drained capers
• 2 tbsp butter
• fresh lemon slices
• parsley (optional)


Season cutlets with salt & pepper then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium-high. Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warm platter; pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers.

Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with parsley, if desired, serve immediately.

HINTS: I really prefer to have all my ingredients measured out before I begin to prepare my dishes. As in this case, you don’t have time to slice, dice and measure as you put the dish together. Makes preparation a lot easier.