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Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
UNITED STATES

Category:
CHICKEN

Recipe name:0000000032
CHICKEN CUTLETS WITH CAPER SAUCE

Picture:
chickencutletswithcapersauce.jpg



Ingredients:
- 2 Tbsp olive oil, divided
- 2 chicken breast halves, pounded very thin, and then cut in half, so that you have 4 thin cutlets
- Salt
- 1 large shallot, minced, about 2 Tbsp
- 2 garlic cloves, minced
- 1/2 cup white wine or chicken stock
- 1/2 teaspoon red pepper flakes
- 1 Tbsp capers, drained
- 2-3 cups arugula, torn into bite-sized pieces
- 1/2 fennel bulb, shaved thin
- 16-24 paper thin shavings of parmesan cheese

Yields / Serves:
0

Preparation time (min):
25

Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
Heat 1 tablespoon olive oil in a stick-free sauté pan over medium-high heat until almost smoking, about 1-2 minutes. Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side in the hot pan, working in batches so that you do not crowd the pan. Remove the chicken breasts and cover with foil to keep them warm. 

Add the other tablespoon of olive oil to the pan. Add the shallots and cook 1 minute, stirring often. Do not let them burn, and if they begin to brown rapidly, turn the heat down. Add the garlic and cook another 45 seconds to 1 minute, stirring often.

Add the white wine and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the capers and red pepper flakes and boil until the wine is almost gone, about 2-4 minutes.

To serve, mix the arugula and shaved fennel and put some on each plate. Arrange some shaved parmesan over them. Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.