Chicken Cutlets with Lemon Caper Sauce

Ingredients:

Yield: 2 servings.

• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper

• 1 teaspoon lemon pepper seasoning

• 1/4 cup quick mixing flour (i.e. Wondra), divided use

• 2 (6-oz. each) chicken breasts, cut lengthwise to make 4 thin cutlets

• Zest and juice of 1 lemon

• 2 tablespoons olive oil

• 1 cup chicken broth

• 2 tablespoons capers or chopped green olives

• 1 tablespoon finely minced cloves garlic

• 2 to 3 tablespoons half-and-half

• Parsley, for garnish (optional)

Directions:

1. On a flat dish, combine kosher salt, pepper, lemon pepper and 3 tablespoons flour. Coat chicken cutlets in flour mixture and place on a plate. Sprinkle half of the lemon zest over cutlets.

2. Heat oil in a large skillet over medium heat. Brown chicken until cooked through, about 3 minutes per side. Transfer to a fresh plate. Add garlic to skillet and saute until fragrant, about 30 to 60 seconds

3. In a bowl, whisk remaining 1 tablespoon flour, lemon juice, chicken broth, capers, and remaining zest until smooth. Pour sauce into skillet with drippings and whisk until combined. Cook until mixture lightly coats a spoon. Add half-and-half. Return chicken to pan and heat through, 2 minutes. To serve, spoon sauce over cutlets and garnish with parsley, if desired.