A warm and satisfying meal.
1 pound chicken cutlets
1/4 cup all-purpose flour
4 tablespoons 1/2 stick butter, divided use
1 clove garlic, finely chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1 teaspoon chicken soup base or bouillon granules
1 tablespoon capers
1 tablespoon chopped flat-leaf parsley
Coat chicken cutlets with flour.
Melt 2 tablespoons butter in large skillet. Add chicken; cook, turning halfway through, for 5 minutes or until lightly browned and tender. Remove to platter; keep warm.
Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon. Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened. Stir in capers. Spoon sauce over chicken. Sprinkle with parsley.
makes 4 servings.