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Sauteed Chicken Cutlets with Lemon, Caper, and Parsley Pan Sauce

Serves 4. Published September 1, 2007.

The chicken breasts will be easier to slice in half if you freeze them for 15 minutes. To slice in half, place one hand on top of the breast to secure it, hold a chef’s knife parallel to the cutting board, and slice through the middle of the breast horizontally.

4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed, trimmed of excess fat, halved horizontally, and pounded 1/4-inch thick (see note above)
4 teaspoons vegetable oil
2 teaspoons vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1 teaspoon all-purpose flour
3/4 cup low-sodium chicken broth
2 teaspoons fresh lemon juice from 1 lemon
1 tablespoon capers , rinsed and chopped
1 tablespoon chopped fresh parsley leaves
1 tablespoon cold unsalted butter


1. For Chicken: Adjust oven rack to middle position and heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large ovensafe plate. Add remaining 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.

2. For Sauce: Add oil to empty skillet used to cook chicken and return pan to low heat. Add shallot and cook, stirring often, until softened, 1 to 1 1/2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, capers, parsley, and butter; season with salt and pepper. Spoon over cutlets and serve immediately.

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