Lemon-Caper Chicken

• Chicken Cutlets:
• 4 chicken breast cutlets
• salt and black pepper
• 1/4 cup flour
• 1 1/2 tablespoons butter
• 1 1/2 table spoons olive oil
• Lemon Caper Sauce:
• 1 Shallot (minced)
• 1 cup chicken stock
• 1/4 cup juice from 1 large lemon
• 2 tablespoons capers
• 3 tablespoons butter

1. 1)Add salt, pepper, and flour to both sides of cutlets and shake gently to remove excess flour.
2. 2)Heat butter and oil in skillet (medium-high heat) until melted.
3. 3)Lay cutlets in skillet until browned on each side (4 mins per side).
4. 4)Transfer chicken to 200 degree preheated oven while making the sauce.
5. 5)Over medium heat (and without discarding fat), add shallot and saute until softened (1 min).
6. 6)Increase heat to high, add stock and scrape skillet to loosen browned bits.
7. 7)Add lemon juice and capers and boil until liquid reduces to about 1/3 cup.
8. 8)Add any accumulated juices from the chicken and take off heat.
9. 9)Swirl in the butter until it melts and thickens the sauce.
10. 10)Spoon sauce over cutlets and serve immediately.

chicken, chicken breast cutlets, salt, flour, butter, olive oil, lemon caper, shallot, chicken stock, lemon, capers, butter

Taken from www.epicurious.com/recipes/member/views/lemon-caper-chicken-50054760 (may not work)