- 1/4 cup + 1 tsp. all-purpose flour
- 8 (3 oz) thin boneless, skinless chicken cutlets
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp canola oil
- 2 Tbsp capers, rinsed
- 2 medium garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 4 (2-inch) strips lemon zest
- 4 tsp. fresh lemon juice
- 1 Tbsp unsalted butter, chilled
- Spread 1/4 cup of flour in a shallow dish. Rinse chicken cutlets and dry with paper towels and season with salt and pepper. Dredge one side of each cutlet in the flour, shaking off the excess.
- Heat 1 Tbsp of oil in a large skillet over medium-high heat until simmering. Lay 4 cutlets, floured side down, in the skillet and cook for about 3 minutes on the first side or until golden brown. Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute. Transfer the cutlets to a plate and tent loosely with foil. Repeat with the remaining oil and cutlets.
- Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the remaining 1 tsp. flour until incorporated. Whisk in the broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about a 1/2 cup, about 10 to 15 minutes.
- Return the cutlets, along with any accumulated chicken juices into the simmering sauce. Continue to simmer until heated through, about 30 seconds. Transfer the chicken to a plate. Off the heat, remove the lemon zest and whisk in the lemon juice and butter. Spoon the sauce over the chicken, serve and enjoy!
Serves 4; per serving (with sauce): Cal 310; Fat 12 g; Sat fat 3 g; Chol 105 mg; Carb 4 g; Protein 40 g; Fiber 0 g; Sodium 490 mg, Weight Watchers points = 7; SmartPoints: 6