Because this sauce is so light, we find that each person should be served 1 1/2 small cutlets. To make slicing the chicken easier, freeze it for 15 minutes.
Serves 4
*2 large lemons
*6 (5 to 6 oz) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed (see note)
*Table salt and ground black pepper
*1/2 cup unbleached all- purpose flour (I used regular all-purpose flour because that's what I had)
*4 Tbls vegetable oil
*1 small shallot, minced (about 1 Tbls), or 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
*1 cup low-sodium chicken broth
*2 Tbls drained small capers (we didn't use these because Jeremy does not like them...this is up to you if you want to use them)
*3 Tbls cold unsalted butter
*2 Tbls minced fresh parsley leaves
1. Adjust an oven rack to the lower-middle position, set a large oven-safe plate (I used a pie dish) on the rack, an heat the oven to 200*.
2. Halve 1 lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve. (**Note** We found this to be over kill on the lemon...I would just use the 1 lemon for juice but it's totally up to you!!)
3. Halve the chicken horizontally; then cover the chicken halves with plastic wrap and pound the cutlets to an even 1/4-inch thickness. Sprinkle both sides of the cutlets generously with salt and pepper. Place the flour in a shallow baking dish or pie plate. Working with 1 cutlet at a time, coat with flour and shake to remove the excess.
4. Heat 2 tablespoons of the oil in a heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay 3 chicken cutlets in the skillet. Cook the cutlets until lightly browned on the first side 2 to 3 minutes. Flip the cutlets and cook until the second side is lightly browned, 2 to 3 minutes longer. Remove pan from heat and transfer the cutlets to the plate in the warm oven. Add the remaining 2 tablespoons oil to the now-empty skillet and heat until shimmering. Add the remaining 3 chicken cutlets and repeat.
5. Add the shallot or garlic to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds for the shallot or 10 seconds for garlic. Add the broth and lemon slices, increase the heat to high, and scrape the pan bottom with a wooden spoon or spatula to loosen the brown bits. Simmer until the liquid reduces to about 1/3 cup, about 4 minutes. Add the lemon juice and capers and simmer until the sauce reduces again to 1/3 cup, about 1 minute. Remove the pan from heat and swirl in the butter until it melts and thickens the sauce. Stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.
Serves 4
*2 large lemons
*6 (5 to 6 oz) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed (see note)
*Table salt and ground black pepper
*1/2 cup unbleached all- purpose flour (I used regular all-purpose flour because that's what I had)
*4 Tbls vegetable oil
*1 small shallot, minced (about 1 Tbls), or 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
*1 cup low-sodium chicken broth
*2 Tbls drained small capers (we didn't use these because Jeremy does not like them...this is up to you if you want to use them)
*3 Tbls cold unsalted butter
*2 Tbls minced fresh parsley leaves
1. Adjust an oven rack to the lower-middle position, set a large oven-safe plate (I used a pie dish) on the rack, an heat the oven to 200*.
2. Halve 1 lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve. (**Note** We found this to be over kill on the lemon...I would just use the 1 lemon for juice but it's totally up to you!!)
3. Halve the chicken horizontally; then cover the chicken halves with plastic wrap and pound the cutlets to an even 1/4-inch thickness. Sprinkle both sides of the cutlets generously with salt and pepper. Place the flour in a shallow baking dish or pie plate. Working with 1 cutlet at a time, coat with flour and shake to remove the excess.
4. Heat 2 tablespoons of the oil in a heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay 3 chicken cutlets in the skillet. Cook the cutlets until lightly browned on the first side 2 to 3 minutes. Flip the cutlets and cook until the second side is lightly browned, 2 to 3 minutes longer. Remove pan from heat and transfer the cutlets to the plate in the warm oven. Add the remaining 2 tablespoons oil to the now-empty skillet and heat until shimmering. Add the remaining 3 chicken cutlets and repeat.
5. Add the shallot or garlic to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds for the shallot or 10 seconds for garlic. Add the broth and lemon slices, increase the heat to high, and scrape the pan bottom with a wooden spoon or spatula to loosen the brown bits. Simmer until the liquid reduces to about 1/3 cup, about 4 minutes. Add the lemon juice and capers and simmer until the sauce reduces again to 1/3 cup, about 1 minute. Remove the pan from heat and swirl in the butter until it melts and thickens the sauce. Stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.
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