Getting all the juicing and zesting and pounding done ahead shaves time off this recipe and makes it do-able for a weeknight.
4-6 Boneless Skinless Chicken Breasts
Salt and Pepper
1 cup Flour
2 tablespoons to 1/4 cup Garlic Flavored Olive Oil
1 tablespoon Capers
1 cup Chicken Stock
1 tablespoon Basil (fresh or dried)
1/4 cup Heavy Cream
2 tablespoons Butter
You’ll need the zest of one lemon and the juice of two lemons. Juice your lemon over a tiny strainer to catch the pits.
Place the chicken breast between cling film or waxed paper and pound until very, very thin; about a 1/4 inch. Slice the pounded breast in two making two portions. Repeat with the rest of the chicken.
I was fortunate to run into the Thin Sliced Breast Fillets at my grocery. I snap these up whenever I see them, they are such a time saver!
Salt and Pepper each of the pounded breast portions and dredge them in the flour, shaking most of the flour off. You only want a very thin coating of flour.
Heat the garlic oil in a large saute pan over medium-high heat and saute the chicken for 1-2 minutes on each side. Don’t over crowd the pan; maybe only 4 cutlets per batch. If you need to add more garlic oil to the pan between batches, go for it. After the chicken is fried set it aside and lower the heat to medium.
Pour in the chicken stock, lemon juice, lemon zest and capers. Stir and bring to a simmer, reduce for about 10 minutes.
Add the butter and cream, whisking to combine.
Add back in the chicken and basil. Cover and simmer for about 5 minutes or until the chicken is cooked through.
Serve with bread and salad or with pasta.