Tender chicken breast cutlets with fresh lemon and capers
4 skinless boneless chicken breasts Pounded thin.
flour for coating chicken
olive oil for frying chicken
2 TBLSP butter
2 large lemons
salt to taste
lemon pepper seasoning to taste
¼ cup capers
Fresh parsley chopped
Coat each pounded chicken breast with flour. Shake off excess. Fry chicken in batches in hot olive oil til golden brown.
Place cooked chicken in a large casserole dish, while still hot sprinkle each chicken breast with lemon pepper seasoning.
Squeeze the juice from one lemon over chicken.
Sprinkle with salt and the capers.
Cut the remaining lemon into thin slices. Place lemon slices on top of chicken.
Cut butter into small pieces,and dot on top of chicken.
Bake @ 350 for about 15 minutes, or until chicken is hot, and butter is melted.
Garnish with fresh parsley. Serve with brown rice or noodles.
PREP TIME: 10 min
TOTAL TIME: 20 min
My husband Bob loves this recipe. I served it at my Dad's surprise 80Th birthday party and it was a big hit. I make it at least once a week now. It freezes well. So make a double batch and freeze one for later.
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