Nelson recipes
1. Put one of the chicken breasts on a cutting board. Keeping your knife blade parallel to the cuttin board, cut into the tickest part of the chicken breast. Slice horizontally all the way through the chicken breast to make two thinner pieces that are about 1/2 inch thick. Repeat with the other chicken breast. Season the cutlets liberally with salt and pepper. Place the flour in a shallow dish and dredge the chicken in the flour, shaking off any excess.
2. In a large skillet set over medium-high heat, heat 2 tablespoons of the oil and 2 tablespoons of the butter. Put 2 chicken cutlets in the skillet and cook until golden brown on one side, 3 to 5 minutes. Flip the chicken and cook until cooked through, about 1 minute longer. Transfer the chicken to a plate and cover with foil to keep warm. Pour off the remaining oil and butter and wipe out the pan. Add the remaining 2 tablespoons oil and 2 tablespoons of the butter to the skillet and repeat the same steps for the 2 remaining chicken cutlets. Keep all the cooked cutlets under the foil.
3. Make a pan sauce by adding the lemon zest and juice, broth and capers to the butter and oil in the skillet. Bring to a boil and, using a wooden spoon, scrape up any browned bits from the bottom of the pan (those bits add a lot of flavor). Cook until reduced by half, 3 to 5 minutes. Remove the skillet from the heat and whisk in the remaining 4 tablespoons butter. Season to taste with salt and pepper. Return the chicken to the pan and turn to coat it with the sauce.
5. To serve, put a chicken cutlet on each of 4 serving plates. Spoon the sauce over the chicken and garnish with the parsley.
Pound out the breasts so that they are of even thickness. Probably help to brown it a little more. Maybe some marinade or use packaged breasts which have been marinated. Need to use the cornstarch slurry to make the sauce a little thicker. Makes great sauce.
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 405 | ||
Calories from Fat: 276 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 95.2mg | 29 % | |
Sodium 814.8mg | 28 % | |
Potassium 425.8mg | 11 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 11.5g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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