Chicken Cutlets with Caper Sauce RecipeINGREDIENTS
2 Tbsp olive oil, divided
2 chicken breast halves, pounded very thin, and then cut in half, so that you have 4 thin cutlets
1 large shallot, minced, about 2 Tbsp
2 garlic cloves, minced
1/2 cup white wine or chicken stock
1/2 teaspoon red pepper flakes
1 Tbsp capers, drained
2-3 cups arugula, torn into bite-sized pieces
1/2 fennel bulb, shaved thin
16-24 paper thin shavings of parmesan cheese
1 Heat 1 tablespoon olive oil in a stick-free sauté pan over medium-high heat until almost smoking, about 1-2 minutes. Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side in the hot pan, working in batches so that you do not crowd the pan. Remove the chicken breasts and cover with foil to keep them warm.
2 Add the other tablespoon of olive oil to the pan. Add the shallots and cook 1 minute, stirring often. Do not let them burn, and if they begin to brown rapidly, turn the heat down. Add the garlic and cook another 45 seconds to 1 minute, stirring often.
3 Add the white wine and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes.
4 To serve, mix the arugula and shaved fennel and put some on each plate. Arrange some shaved parmesan over them. Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.
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