This fresh, springtime dish is made with a few simple, on-hand pantry ingredients. This recipe comes from “Everyday Italian” by Giada De Laurentis.
3-4 boneless, skinless chicken breasts, butterflied in half
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
flour for dredging
4 Tablespoons unsalted butter
2 Tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup capers, drained and rinsed
2 Tablespoons chopped fresh chives for garnish
Cut chicken breasts in half to make thin cutlets. Season both sides with salt and pepper.
Place the flour on waxed paper. Coat both sides of the chicken breasts with flour.
While preparing the chicken breasts, melt 2 tablespoons of the butter and olive oil in a saute pan over medium-high heat.
Place breasts in the pan and cook until brown, about 3 minutes each side. Remove the chicken to a plate.
Add the broth, lemon juice and capers to the same pan. Bring the mixture to a boil, scraping up the browned bits from the pan.
Add the chicken to the pan and continue cooking until the chicken is cooked through. Remove the chicken to a serving platter. Melt the remaining 2 tablespoons of butter into the sauce.
Pour the sauce over the chicken and garnish with chopped chives.