orzo pasta tossed with fresh parsley, olive oil, salt & red pepper flakes
roasted vegetables make a good side dish
Couscous or orzo pasta may be served on the side along with some steamed veggies. I tossed the orzo pasta with some olive oil, a little salt, red pepper flakes and chopped fresh parsley to give it some flavor. Roasted vegetables are also a good side dish idea.
4 chicken cutlets
2 T olive oil
1/4 cup white wine
1 tsp minced garlic
1/2 cup low sodium chicken broth
2 T fresh lemon juice
1 T capers, drained
2 T unsalted butter
Fresh lemon slices
Chopped fresh parsley
Prepare the chicken fillets by splitting in half and pounding gently with a meat mallet. A good tip is to use plastic wrap to cover the meat while pounding. I always like to sprinkle chicken with a little lemon juice. Season the cutlets with salt and pepper. Very lightly dust with flour and saute in oil until browned and cooked through. Set aside in a serving platter and cover with foil. Add the minced garlic to the same pan with the drippings. Deglaze with wine. Add chicken broth, lemon juice and capers. Simmer for a few minutes then finish by adding the butter and lemon slices. Pour over cooked chicken and garnish with chopped parsley before serving.